One Loaf

1 Cup Sugar

½ Cup packed brown Sugar

½ Cup melted butter OR Del Oliva Butter infused Olive oil

2 Eggs

1 ⅔ Cup All-purpose flour

1 teaspoon baking soda

¾ teaspoons salt

¾ teaspoon Bff Kitchen ground cinnamon

¾ teaspoon Bff Kitchen ground nutmeg

⅛ teaspoon Bff Kitchen ground ginger

⅓ Cup water*

15 oz canned pumpkin

Preheat oven to 350 degrees, move the oven rack to the middle level.

Grease bottom of the pan (s) with either butter, oil or cooking spray

If you are making two loaves, use the biggest mixing bowl, you will thank me later, so will your swearing level.

In a large bowl, mix the flour, baking soda, salt, ground cinnamon, ground nutmeg, and ground ginger, blend with a fork. 

Beat the sugar with the butter in a mixer till fluffy, lower speed and add eggs one at a time, stir in water* and pumpkin. Start adding in the dry mixture with your beaters on low or if doing by hand until just blended and keep adding till dry mixture is mixed with the wet mixture. Spoon into prepared pans.

Bake 55 – 65 minutes, start checking after 55 minutes, test for doneness by inserting a toothpick in the middle; when the toothpick comes out clean, then the pumpkin bread is done.  If the bread starts getting too dark, put a tent of aluminum foil over the top.

  • If I am using butter I add water, if I am using oil I use buttermilk.  I find that buttermilk gives the bread a nice flavor.
  • You can also add a ½ cup of walnuts for one loaf or a cup of walnuts for the 2 loave recipe.  For an extra treat, I added candied walnuts to the top of my bread before baking as a topping.
  • Pumpkin bread is delicious alone or with whipped honey butter
  • I like to have a selection of nut bread for brunches since everyone tends to like them and they are portable for the ride home.
  • Nut bread makes good welcome to the neighborhood or just an I am thinking of you gifts.

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