This is hands down the best pumpkin bread recipe, if I do say so myself! It’s simple to make, tastes great and can be easily modified to make pumpkin muffins instead by just reducing the baking time. I love to use this bread as the basis of my pumpkin bread pudding recipe that I make at Thanksgiving. This recipe makes two loaves and the bread freezes perfectly. Enoy!!
- 3 1/2 cups flour
- 2 tsp. baking soda
- 1 1/2 tsp salt
- 2 tsp nutmeg
- 2 cups white sugar
- 1 cup brown sugar
- 1 cup vegetable oil
- 2/3 cup water
- 1 (1 lb) can pumpkin puree
- 4 eggs
- 1 cup chopped pecans (optional)
- 1/3 cup pepitas seeds (optional)
- Preheat an oven to 350 degrees. Grease 2 loaf pans and set aside.
- In a medium-size mixing bowl, sift all the dry ingredients together.
- Whisk all the wet ingredients together in another bowl.
- Combine the wet ingredients with the dry ingredients and beat with the electric mixer until fairly smooth and combined, about one minute on low to medium speed. Add chopped pecans and briefly stir.
- Pour the batter equally between the two loaf pans. Top with the pepitas and place on center rack in the oven to back for 50-60 minutes, until a toothpick inserted comes out clean.
- Transfer to a cooling rack when done.
