Pumpkin Bread Recipe with Canned Pumpkin
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Easy Pumpkin Bread Recipe with Canned Pumpkin
This easy Pumpkin Bread Recipe with Canned Pumpkin is going to make it to your keeper recipe box! As with most recipes it can be adapted a little bit to meet your taste. We posted a recipe for “Pumpkin Crunch Cake “ earlier and it was a delicious treat and many others thought so too!
Gosh, we love pumpkin desserts! Pumpkin Pie, Pumpkin Bread, Pumpkin Muffins, Pumpkin Cake, Pumpkin Cookies, Pumpkin, pumpkin, pumpkin …..you get the picture! 🙂 The closer it gets to fall of the year and that is very close upon us now, we look forward to the rich and pleasant aroma of all the spices this time of year brings to the kitchen as the desserts baking.
This Pumpkin Bread Recipe with Canned Pumpkin is not difficult at all. There are few items that you have to measure but it is all common stuff that most of you have in the kitchen already and if not, what you don’t have will be easy to pick up at the grocery store. All of these items are pretty normal ingredients for this time of year.
So, time to stop talking and start baking. I hope you enjoy this recipe and will pass it along to your neighbors by clicking the appropriate Social Media Buttons above. We appreciate you stopping by and hope you come back again.
This recipe Yields 1 loaf (approx 16 slices).
Ingredients for: Pumpkin Bread Recipe with Canned Pumpkin
- 1-2/3 Cups all-purpose flour
- 1-1/2 Cups sugar
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 3/4 tsp salt
- 1/2 tsp baking powder
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves (Optional)
- 2 eggs
- 1 Cup canned pumpkin ( not pumpkin filling, but pumpkin) Of course, you can always use fresh pumpkin if you have it. Fresh is always better.
- 1/2 cup canola oil (Vegetable or Corn oil, whatever you use)
- 1/2 cup water
- 1/2 cup chopped walnuts or pecans ( We use 3/4 Cup Butter Toasted) (Optional)
- 3/4 Cup Butter Toasted Pecans (“How to Toast Pecans in Butter”.)
Directions for: Pumpkin Bread Recipe with Canned Pumpkin
- Combine the flour, sugar, baking soda cinnamon, salt, baking powder, nutmeg and cloves in a large small bowl.
- whisk the eggs, pumpkin, oil, and water in a small bowl, .
- Stir into dry ingredients in large bowl just until moistened.
- Fold in the walnuts or pecans, which ever you prefer. (Save some for the top)(Optional)
- Pour into a greased 9 x 5″ loaf pan.
- Add Buttered Pecans or walnuts to top of mix (Optional)
- Bake at 350° for 65-70 minutes or until a toothpick inserted in the center comes out clean.
- Allow to cool in the pan for approx 10 minutes before removing to your wire rack.
Note: you do not have to use nuts, We just prefer them in our pumpkin bread! The bread is still delicious without them.
Pumpkin Bread Photo credit above: rox sm / Foter / Creative Commons Attribution-ShareAlike 2.0 Generic (CC BY-SA 2.0)
Well, there it is, simple and easy to make and even easier to eat!
I hope you have enjoyed your visit today and we welcome you back anytime. Don’t forget to leave us your comment on our Pumpkin Bread Recipe with Canned Pumpkin
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