Four years after my mother's death, I finally dealt with going through her many boxes of pictures and books. I loved reading the spiral notebook of recipes she had assembled over many years. Growing up, I would always ask her to make this moist pumpkin bread. Enjoy.
Ingredients
- 3 cups white sugar
- 2.67 cups all-purpose flour
- 2 teaspoons baking soda
- 1.5 teaspoons salt
- 1 teaspoon ground cinnamon
- 1 teaspoon pumpkin pie spice
- 1 , 15 ounce
- 1 cup vegetable oil
- 4 eggs
- 0.67 cups water , room temperature
- 0.5 cups pecans , roughly chopped
Instructions
-
1
Preheat the oven to 325 degrees F (165 degrees C). Grease and flour two 8x4-inch loaf pans.
-
2
Whisk sugar, flour, baking soda, salt, cinnamon, and pumpkin pie spice together in a bowl. Add pumpkin purée, vegetable oil, eggs, and water; mix well. Fold in pecans.
-
3
Divide mixture between the 2 prepared loaf pans.
-
4
Bake in the preheated oven until a toothpick inserted into centers comes out clean, about 1 hour. Cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
Nutrition Facts
Per serving
Want to cook this?
Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.
Sign In to Save Recipe Create Free AccountPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore Unknown Recipes
Chef John's Ranch Dressing
It's been ages since I made homemade ranch dressing, and I'd forgotten how much better it is than the bottled stuff.
Stuffed Pepper Soup
This stuffed pepper soup is easy to make for a hearty meal in one bowl. Great with warm bread for a comforting dinner.
Cucumber and Avocado Sushi
Make avocado rolls at home with this easy vegetarian sushi recipe. Serve with wasabi, pickled ginger, and soy sauce.