A wonderfully moist and simple pumpkin nut bread made with the classic “well” mixing method. This large-batch recipe makes two loaves, perfect for fall baking.
Author
Unknown
Recipe
| Measurements | Ingredients |
|---|---|
| 3 cups | All-purpose Flour |
| 1 teaspoon | Baking Soda |
| 1 teaspoon | Salt |
| 3 teaspoons | Cinnamon |
| 2 cups | Sugar |
| 2 cups | Canned Pumpkin puree |
| 4 | Eggs |
| 1 1/2 cups | Vegetable Oil or melted Shortening |
| 1/2 cup | Nutmeats (Nuts) |
| Optional | 2 tablespoons Applesauce |
Instructions
- Preheat the oven to 350°F. Grease and flour two 9x5 inch loaf pans.
- In a large mixing bowl, whisk together the flour, baking soda, salt, and cinnamon.
- With a spoon, make a deep well in the center of the dry ingredients.
- In this well, add the sugar, pumpkin, eggs, oil, and nuts.
- Stir carefully with a spoon or spatula, just enough to dampen all the dry ingredients. Do not overmix.
- Pour the batter evenly into the two prepared loaf pans.
- Bake at 350°F for 1 hour, or until a toothpick inserted into the center comes out clean.
Note
The recipe card contains several handwritten notes with variations and alternative baking times:
- For smaller pans: “45 to 50 min - Small pan… After 30 min check often. 40 min or 35 min.”
- For a small Bundt pan: “Don’t overfill… approx 35 min.”
- To reduce oil: One note suggests using the “full amt. of oil” but also to “add 2 tablespoons apple sauce. Baked at 325°.” This implies you might be able to reduce the oil if you add applesauce and lower the baking temperature.
