This recipe brings back so many childhood memories for me, possibly more than any other thing I cook, and I’m so excited to share it with you. The recipe below fills a standard loaf pan, but I love to make it in a bundt pan instead (1.5 times the recipe) for a beautiful presentation. Baking pumpkin bread is one of my favorite things to do in the Fall, and I sincerely hope you enjoy it as much as I do!
Ingredients
- 1 cup flour
- 1 1/2 cup granulated sugar
- 1/4 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 1/2 tsp cinnamon
- 2 eggs
- 1/2 cup oil
- 1/4 cup water
- 1 cup pumpkin
- 1/2 cup pecans, walnuts or chocolate chips (optional)
Instructions
- Grease a standard loaf pan and dust with flour. NOTE 1
- Preheat oven to 350ºF.
- In a large bowl, sift together dry ingredients. Stir lightly until well mixed.
- Beat eggs in a separate bowl. Add water and oil and beat until frothy. Stir in pumpkin.
- Add wet ingredients to dry and stir with a whisk until just mixed (do not overbeat).
- Fold in nuts or chocolate chips if using.
- Pour into prepared pan.
- Bake for 65 minutes. Cake is done when an inserted toothpick comes out clean.
- Set on a wire rack and let cool completely before turning out of pan.
NOTE 1: If you’re using a bundt pan, I recommend pressing crushed pecans or walnuts into the bottom of the pan after it’s been greased. These will make a nice crust on the top of your cake when it’s finished.
