Pumpkin Bread
📜 Collection: Georgia Collection | ✍️ Attribution: Unattributed | 📂 Category: Bread A classic, spiced pumpkin bread loaded with warm autumn flavors and chopped nuts. Perfect for baking into one large or two small loaves that fill the kitchen with a cozy aroma.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 15 mins | 1 hr | None | 1 large loaf |
🔪 Key Equipment
- Mixing bowl
- Loaf pan
- Measuring cups
- Measuring spoons
Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 1 1/2 cups | Sugar | |
| 1/2 cup | Wesson Oil | or vegetable oil |
| 2 | Eggs | |
| 1 cup | Pumpkin | pureed |
| 1 3/4 cups | Flour | all-purpose |
| 1/4 tsp | Baking Powder | |
| 1 tsp | Baking Soda | |
| 1/2 tsp | Salt | |
| 1/2 tsp | Cloves | ground |
| 1/2 tsp | Cinnamon | ground |
| 1/2 tsp | Nutmeg | ground |
| 1/2 cup | Water | |
| 1/2 cup | Nuts | chopped nut meats |
Instructions
Preparation & Mixing
- Preheat your oven to 350°F and grease one large loaf pan or two small loaf pans.
- In a large mixing bowl, mix together 1 1/2 cups sugar and 1/2 cup Wesson oil until well combined.
- Add 2 eggs, 1 cup pumpkin, 1/2 tsp cloves, 1/2 tsp cinnamon, and 1/2 tsp nutmeg, mixing thoroughly.
- Stir in 1 3/4 cups flour, 1/2 cup water, 1/4 tsp baking powder, 1 tsp baking soda, and 1/2 tsp salt, mixing until the batter is smooth.
- Gently fold in 1/2 cup nut meats.
Baking
- Pour the batter into the prepared greased bread pan.
- Bake for 1 hour at 350°F until a toothpick inserted in the center comes out clean and the top is beautifully golden brown.
💡 Make-Ahead & Storage: Store wrapped tightly in plastic wrap at room temperature for up to 3 days, or freeze for up to 3 months.
Original Recipe Scan
