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Ingredients
- The Ingredients
- 1 C. sugar
- 1/2 C. brown sugar
- 1 C. pumpkin (Now, I just happened to have some pumpkin in the freezer that was already cooked and pureed but you can use the canned stuff or your own cooked and pureed squash (pumpkin, Hubbard, butternut, anything you like) or even sweet potatoes/ yams.
- 1/2 C. vegetable oil
- 2 eggs
- 2 C. flour
- 1 tsp. baking soda
- 1/2 tsp. salt
- 1/4 tsp. nutmeg
- 1/2 tsp. cinnamon
- 1/4 tsp. ginger
- 1 C. pecans or walnuts (I mince these in my Cuisinart because the kids don't like big chunks but you don't have to)
- 1/2 C. raisins (optional, I don't personally care for them in this recipe)
- 1/4 C. water
Preparation
Step 1
This recipe is so easy and it makes moist, delicious, perfect pumpkin bread every time.
Super Easy Directions
Combine both sugars, pumpkin, oil and eggs. Beat well with mixer until blended. Add flour and spices. Beat well until blended. Stir in nuts, raisins (optional) and water. Bake in a well greased ( I like Pam for Baking) loaf pan at 350° for 65 to 75 minutes or until a knife inserted in the middle comes out
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I love super easy directions! I've always loved pumpkin bread, too...so even though it's not a "pumpkin time of year," I think I'll buy some canned pumpkin and whip up some pumpkin bread, myself!
Your so right about it not being a "pumpkin time of year" but what the heck, right? Did ya make it? I hope you like...
This is by far the best recipe for pumpkin bread I've come across! I added cranberries & it was wonderful! Going to bake lots for neighbors & the kids' teachers this holiday season. Thank you!