Pumpkin bread is a classic recipe and who doesn't love Grandma's best? It is a simple quick bread rich with the spicy flavor of nutmeg and cloves. Pecans add a little crunch factor while the pumpkin puree makes it moist. I also like to add plumped raisins and often top with a simple glaze of powdered sugar mixed with cream or milk. Great for a snack or toasted for breakfast.
Prep Time: 15 minutes
Cook Time: 1 hour, 15 minutes
Total Time: 1 hour, 30 minutes
Yield: 1 loaf
Ingredients:
- 1-1/2 cups sugar
- 1/4 teaspoon baking powder
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 2 large eggs
- 1 teaspoon ground cloves
- 1 teaspoon ground nutmeg
- 1-2/3 cups all-purpose flour
- 1/2 cup vegetable oil
- 1/2 cup water
- 1 cup canned pumpkin
- 1/2 cup chopped pecans
Preparation:
Preheat the oven to 350 degrees.
In a large bowl combine the sugar, baking powder, baking soda, salt, eggs, cloves, nutmeg, flour, oil, water, pumpkin, and pecans, mixing well after each addition. Pour the batter into a greased and floured 9 x 5-inch loaf pan.
Bake for 1 hour and 15 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool on a wire rack for at least 30 minutes before slicing. Serve warm or at room temperature.
Yield: 1 loaf
Recipe Source: Submitted by Heidi Nichols (Hermitage, Tennessee) from her Nana, Sarah Lancaster (Lexington, Kentucky) in "At My Grandmother's Knee: Recipes & Memories Handed Down By Women of the South" by Faye Porter and Bryan Curtis (Thomas Nelson)
Reprinted with express written permission.
Pumpkin Bread Photo © 2011 Ron Manville, licensed to About.com, Inc.
Suggested Related Recipes
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In a large bowl combine the sugar, baking powder, baking soda, salt, eggs, cloves, nutmeg, flour, oil, water, pumpkin, and pecans, mixing well after each addition. Pour the batter into a greased and floured 9 x 5-inch loaf pan.
Bake for 1 hour and 15 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool on a wire rack for at least 30 minutes before slicing. Serve warm or at room temperature.
Yield: 1 loaf
Recipe Source: Submitted by Heidi Nichols (Hermitage, Tennessee) from her Nana, Sarah Lancaster (Lexington, Kentucky) in "At My Grandmother's Knee: Recipes & Memories Handed Down By Women of the South" by Faye Porter and Bryan Curtis (Thomas Nelson)
Reprinted with express written permission.
Pumpkin Bread Photo © 2011 Ron Manville, licensed to About.com, Inc.
Suggested Related Recipes
• Banana Zucchini Bread Recipe
• Easy Herb Biscuits Recipe
• Pumpkin Banana Bread Recipe
• Strawberry Nut Bread Recipe
• More Bread Recipes
