When I was young I remember my mom filling up the kitchen with the heavenly smell of pumpkin bread in the fall! It was SO delightful! I would almost devour the whole loaf. My mom would have to scold me for eating too much. We would always save a few loafs for neighbors, friends, and family to enjoy. This pumpkin bread recipe will always be one of my favorite fall memories! I'm so thankful I can now share it with my family.
Preheat oven to 350 degrees
Ingredients:
3 cups sugar
1 cup avocado oil (or any vegetable oil, but I find that olive oil is too strong of a flavor)
4 pastured eggs (beaten)
1- 16 oz can pumpkin
3 1/2 cups all purpose flour (could substitute gluten free flour)
1 tsp baking powder
1 tsp salt
2 tsp baking soda
1/2 tsp cloves
1 tsp ground cinnamon
1 tsp ground nutmeg
1 tsp ground allspice
2/3 cup water
1 cup chopped pecans (optional)
Directions:
Combine sugar, oil, and eggs. Beat until fluffy. Stir in pumpkin. Combine dry ingredients and stir into pumpkin mixture. Add water and nuts (if using.) Spoon batter into 2 greased 9 1/4" x 5 1/4" x 2 3/4" loaf pans. Bake at 350 degrees for 65-75 minutes, until the middle comes out clean with a toothpick.
This recipe also does well in several smaller loafs or as muffins. Just be sure to adjust cooking times.