From one of my southern cookbooks, At My Grandmother’s Knee, I baked this delicious Pumpkin Bread.
I appreciated that this recipe was the kind that you just do a quick mix of all of the ingredients and bake it. It came out perfectly and we enjoyed it many mornings for breakfast. Tyler and I made this bread and delivered it to friends of ours who had just had their second son. I think pumpkin bread is the kind of delicious treat, breakfast, or snack that is everyone’s favorite comfort food.
1 1/c cups sugar
1/4 t baking powder
1 t baking soda
3/4 t salt
2 large eggs
1 t ground cloves
1 t ground nutmeg
1 2/3 cups all purpose flour
1/2 cup vegetable oil
1/2 cup water
1 cup canned pumpkin
1/2 cup chopped pecans – I did not add these because Tyler and I are not the biggest fan of nuts
Preheat your oven to 350 degrees.
In a large bowl, combine the ingredients in order, mixing well after each addition. Pour the batter into a greased and floured – this is important so the bread cleanly comes out of the pan – 9×5-inch loaf pan.
Bake for 1 hour and 15 minutes or until a toothpick inserted in the center comes out clean. Allow to cool on a wire rack for at least 30 minutes before slicing. Serve warm or at room temperature.