Pumpkin Bread
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Breakfast
Cuisine: American
Serves: Depends on pan size
Ingredients
  • 1 cup brown sugar
  • ½ cup white sugar
  • 1 tsp. cinnamon
  • ½ tsp. nutmeg (optional)
  • ½ tsp. ginger (optional)
  • ½ tsp. salt
  • 1 tsp. vanilla
  • ½ cup pumpkin puree
  • 2 eggs
  • ½ cup vegetable oil
  • ¼ cup plus ½ tbs. water
  • 2 cups flour
  • ¾ tsp baking soda
  • 1 cup pecans (chopped)
  • ½ semi-sweet chocolate chips (optional)
Instructions
  1. Preheat oven to 350°
  2. Mix sugar, cinnamon, nutmeg, ginger, and salt and set aside.
  3. In a separate bowl, whip eggs for 10-15 seconds. Add in oil, water, and pumpkin.
  4. Add sugar mixture from step 1 into egg mixture from step 2 and mix for 60 seconds. I did both of these by hand with a whisk.
  5. Gradually add in flour and baking soda. Mix well, but don't over mix. Fold in pecans and chocolate chips (if you so choose).
  6. I made these into mini bread tins. You could also make them into regular bread tins or a muffin pan. Mini-Bread Tins - bake for 50 minutes. Bread Tins - bake for 1 hour Muffin pan - 25-30 minutes Or until golden brown
Recipe by A Camera and A Cookbook at https://acameraandacookbook.com/pumpkin-bread/