This delicious Pumpkin Bread has been a family favorite for over two decades. Treat your family to this classic treat!
One day I saw a “pumpkin everything is coming” meme on social media. It inspired me and I promptly went into my kitchen and baked a batch of pumpkin bread. When my youngest asked me what I was making, my answer was greeted with a cheer of joy.
Yes. Yes Jack, it is that good.
This recipe makes three loaves which is extremely handy. Nearly every time I make this recipe, and entire loaf will have vanished before they even cool from baking.
- 3 c flour
- 1 tsp nutmeg
- 1 tsp cinnamon
- ½ tsp ground cloves
- ½ tsp allspice
- 1½ tsp salt
- 2 tsp baking soda
- 4 eggs
- ½ c extra virgin olive oil (or vegetable oil)
- ½ c plain apple sauce
- 3 c sugar
- 2 c (15 ounces) solid pack pumpkin
- ¼ c water
- 1 c chopped pecans
- To begin, grease and flour or otherwise prepare 3, 4x9" loaf pans. (See Note) Set them aside.
- Preheat your oven to 350 degrees.
- In a bowl, combine the flour, nutmeg, cinnamon, ground cloves, allspice, salt and baking soda. Stir these together and set aside for now.
- In your mixing bowl, beat together the eggs, sugar, oil and apple sauce.
- Mix in the pumpkin and water.
- Stir in the chopped pecans.
- Pour the batter into the 3 loaf pans, dividing the batter evenly.
- Bake for 1 hour or until they test done with a toothpick.
- Cool the loaves in the pans for about 10 minutes, then remove the loaves to a rack and cool the rest of the way.
I coat all of my baking dishes with a mixture that I make and keep in the pantry. Whether the recipe calls for the pan to be sprayed with cooking/baking spray or it calls for it to be greased and floured. Look for my "homemade baking spray replacement" here on the blog.
Nutrition Information:Yield: 30 Serving Size: 1
Amount Per Serving: Calories: 197 Total Fat: 7g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 6g Cholesterol: 25mg Sodium: 211mg Carbohydrates: 32g Net Carbohydrates: 0g Fiber: 1g Sugar: 21g Sugar Alcohols: 0g Protein: 3g