Classic Pumpkin Bread Recipe

Fresh pumpkin purée makes this Pumpkin Bread Recipe especially moist and delicious.
By Lovina Eicher with Kevin Williams
October 2013
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Pumpkin Bread is moist and delicious, especially with homemade pumpkin puree.
Photo By Betsy Blanton


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Pumpkin Bread

Pumpkin is a vine that really spreads out. So whether we grow pumpkins in a particular year depends largely on how much space we have. I like having fresh pumpkin because it really can be used in a lot of different baked goods. This moist bread is a seasonal favorite! Yields 2 loaves.

3 1/2 cups all-purpose flour
3 cups sugar
2 teaspoons baking soda
1 1/2 teaspoons salt
1 teaspoon ground cinnamon
2 cups homemade pumpkin purée, or 1 (15-ounce) can pumpkin purée
4 large eggs, beaten
2/3 cup water
1/3 cup oil
1 cup pecans, chopped   

Preheat the oven to 350˚F. Grease and flour 2 loaf pans (9-by-13-inch). Knock out the excess flour.

Combine the flour, sugar, baking soda, salt and cinnamon in a large bowl. Stir with a whisk to blend. Stir in the pumpkin, eggs, water, oil and pecans. Divide the batter evenly between the prepared pans.

Bake until a toothpick inserted in the center of a loaf comes out clean, about 1 hour.

Pumpkin Bread recipe from The Amish Cook at Home by Lovina Eicher with Kevin Williams (Andrews McMeel Publishing, 2008).








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