With Thanksgiving right around the corner, I had to make my favorite pumpkin bread as I decide what recipes will be making the Thanksgiving menu.
Usually this is the first recipe I make when Fall rolls around, but for some reason I never got around to it until now.
It also gives me a chance to get out my Nordic Ware Pumpkin Loaf Pan, which I haven’t had a chance to use yet this year. I love the pumpkin vines pattern it creates for my bread loaves.
I’ve tasted and tried many pumpkin bread recipes, but this one is my absolute favorite. It’s moist, soft, and has just the right ratio of spices.
I can’t imagine a Thanksgiving without this bread. It’s been on the menu the last few years, and baking it this weekend confirmed that it will once again be on the table this year.
Yield: 2 loaves
1 (15 ounce) can pumpkin puree
1 cup vegetable oil
2/3 cup water
3 cups white sugar
3 1/2 cups all-purpose flour
2 tsp baking soda
1 1/2 tsp salt
1 tsp ground cinnamon
1 tsp ground nutmeg
1/2 tsp ground cloves
1/4 tsp ground ginger
1. Preheat oven to 350 degrees F. Line two 9×5 inch loaf pans with parchment paper.
2. In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar with an electric mixer.
3. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Using an electric mixer on low speed, mix the dry ingredients with the pumpkin mixture until just blended. Pour into the prepared pans.
4. Bake for about 50-60 minutes or until toothpick inserted in center comes out clean.
Recipe from All Recipes