Whenever fall rolls around I always stock up on canned pumpkin and make lots of pumpkin treats, like these pumpkin chocolate chip cookies. Even though summer is just starting I still had a few cans kicking around. I figured I should use them up and started looking at some recipes.
I came across this recipe for pumpkin bread in the Better Homes and Gardens cookbook, had everything on hand and decided to give it a whirl. Am I glad I did! This bread is so moist and has the perfect pumpkin spice flavor. It’s dense, yet spongy…does that even make sense? It’s loaded with sugar so it’s definitely a treat but so worth it. We even had it for dessert one night with some ice cream and a caramel drizzle.
For two loaves (9×5”)
- 3 cups sugar
- 1 cup cooking oil
- 4 eggs
- 3 1/3 cups flour
- 2 teaspoons baking soda
- 1 1/2 teaspoons salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 2/3 cup water
- 1 15-ounce can pumpkin
Preheat oven to 350 degrees F. Grease the bottom and sides of two 9×5” loaf pans; set aside.
In a large bowl beat the sugar and oil with an electric mixer on medium speed. Add eggs and beat well; set aside.
In a large bowl combine flour, baking soda, salt, cinnamon, and nutmeg. Alternately add the flour mixture and the water to the sugar mixture, beating on low speed after each addition just until combined. Beat in pumpkin. Pour into prepared pans.
Bake for 55-65 minutes or until tester comes out clean. Cool in pans on wire rack for 10 minutes. Remove from pans and cool completely.
Source: Better Homes and Gardens Cookbook