Pumpkin Bread

Growing up my Granny, my Mom’s mom, was the best cook in my family. She always had banana nut bread or pumpkin bread stocked up in the freezer and any time I was walking out the door, she’d tell me to stop by the freezer and grab some bread to bring home. Ugh! How I miss her and her cooking!

I’ve been making her Banana Nut bread for years. It’s really my favorite, but this last fall I had made a Fall Food Bucket List and this Pumpkin Bread was on there!

Servings: Depends on what type of pan you use
Prep Time: 15 minutes
Cooking Time: 30 minutes-1 hour depending on pan

Ingredients:
1 cup brown sugar
1/2 cup white sugar
1 tsp. cinnamon
1/2 tsp. nutmeg (optional)
1/2 tsp. ginger (optional)
1/2 tsp. salt
1 tsp. vanilla
1/2 cup pumpkin puree
2 eggs
1/2 cup vegetable oil
1/4 cup plus 1/2 tbs. water
2 cups flour
3/4 tsp baking soda
1 cup pecans (chopped)
1/2 semi-sweet chocolate chips (optional)

Directions:
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

Pumpkin Bread

 

Print

Prep time

15 mins

Cook time

1 hour

Total time

1 hour 15 mins

 

Author: Lysha @ A Camera & A Cookbook

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

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