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
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)
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.