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!

Pumpkin Bread

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

Pumpkin Bread

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)

Pumpkin Bread

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

 

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