a need to accompany Polish sausage and kraut! I searched for the recipe instead of digging around for my paper copy since I didn’t want to, and I was astonished to find that it wasn’t on this site.
| Prep Time: | 15 mins |
| Cook Time: | 1 hr |
| Total Time: | 1 hr 15 mins |
| Servings: | 16 |
| Yield: | 1 loaf |
Ingredients
- 2 ⅔ cups all-purpose flour
- 3 cups white sugar
- 2 teaspoons baking soda
- 1 ½ teaspoons salt
- 1 teaspoon ground cinnamon
- 1 teaspoon pumpkin pie spice
- 1 (15 ounce) can pumpkin puree
- 4 eggs
- 1 cup vegetable oil
- ⅔ cup water, room temperature
- ½ cup pecans, roughly chopped
Instructions
- Preheat the oven to 325 degrees F (165 degrees C). Grease and flour two 8×4-inch loaf pans.
- Mix all-purpose flour, sugar, baking soda, salt, cinnamon, and pumpkin pie spice together in a bowl. Add pumpkin, eggs, vegetable oil, and water and mix well. Fold in pecans.
- Divide the mixture between the two prepared loaf pans.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Let cool in the pan for 10 minutes before transferring to a wire rack.
Nutrition Facts
| Calories | 393 kcal |
| Carbohydrate | 56 g |
| Cholesterol | 41 mg |
| Dietary Fiber | 2 g |
| Protein | 4 g |
| Saturated Fat | 3 g |
| Sodium | 456 mg |
| Sugars | 39 g |
| Fat | 18 g |
| Unsaturated Fat | 0 g |
Reviews
One of the best pumpkin bread recipes I have made
This is THE BEST pumpkin bread EVER!!! I actually halved it and it came out perfectly in one loaf. I’m getting requests for more because it was such a hit! 🙂
The first time I made it I saw something about an hour and took it out at 1 hour exactly and it was mush. But tasty mush. So I payed attention and about 1 hour 12 minutes it was perfect. Don’t open and close the oven door a lot cooking this. You can cut out 1/4 cup sugar and it is still awesome. I do. For the pumpin spices I do a total of 1 1/2 tsp cinnamon. 1/4 tsp ground ginger 1/8 tsp ground clove 1/16 tsp nutmeg 1/32 tsp ground mace. (eyeball it after 1/4 tsp.