This is a classic, no-fuss, simple bread recipe that is a keeper. This Old fashioned pumpkin bread is great for breakfast or dessert, a perfect gift-giving idea, and by far the best pumpkin bread I ever had in my life! A dark, moist loaf flavored with pumpkin, and spices and is great to serve as is or with some whipped cream cheese spread. Just thinking of it makes my mouth water. And the secret to a perfect pumpkin bread is to know when to stop mixing. You have to make sure to mix just until blended to keep the moisture.
INGREDIENTS
1 can(s) 100% pure pumpkin, 15 oz can (use the whole can)
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3 cups of sugar
3 eggs
1 cup of vegetable oil
3 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1 teaspoon ground clove
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon baking soda
1 cup ground pecans *add pecans in last after the batter is mixed*
How to make Old Fashioned Pumpkin Bread
Step 1: Prepare the oven. Preheat it to 350 degrees.
Step 2: Combine the pumpkin, eggs, and vegetable oil in a mixer. Then, add the sugar and mix until just incorporated.
Step 3: In another bowl, combine the flour, salt, baking powder, clove, cinnamon, nutmeg, and baking soda.
Step 4: Add in the dry ingredients into the wet ingredients. Slowly add using a measuring cup or a spoon while mixing between each addition. Make sure to not over mix your batter.
Step 5: Once the dry and wet ingredients are well incorporated, you can add in the pecans. Evenly mix until combined.
Step 6: Prepare two grease and flour bread pans. Then, pout the batter halfway through the pans.
Step 7: Place inside the preheated oven and bake for 45 to 60 minutes.
Note: This bread should be bake in 3 (1 lb) coffee cans but if you happen to not find any coffee pans, feel free to use the bead pans.
Ingredients
- 1 can(s) 100% pure pumpkin, 15 oz can (use the whole can)
- 3 cups of sugar
- 3 eggs
- 1 cup of vegetable oil
- 3 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1 teaspoon ground clove
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1 teaspoon baking soda
- 1 cup ground pecans *add pecans in last after the batter is mixed*
Instructions
Step 1: Prepare the oven. Preheat it to 350 degrees.
Step 2: Combine the pumpkin, eggs, and vegetable oil in a mixer. Then, add the sugar and mix until just incorporated.
Step 3: In another bowl, combine the flour, salt, baking powder, clove, cinnamon, nutmeg, and baking soda.
Step 4: Add in the dry ingredients into the wet ingredients. Slowly add using a measuring cup or a spoon while mixing between each addition. Make sure to not over mix your batter.
Step 5: Once the dry and wet ingredients are well incorporated, you can add in the pecans. Evenly mix until combined.
Step 6: Prepare two grease and flour bread pans. Then, pout the batter halfway through the pans.
Step 7: Place inside the preheated oven and bake for 45 to 60 minutes.
Note: This bread should be bake in 3 (1 lb) coffee cans but if you happen to not find any coffee pans, feel free to use the bead pans.
