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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 32 |
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I received this pumpkin bread recipe from a co-worker who made it for an office party. It is so yummy and moist that I now make it every year at the holidays for friends and family. Ingredients:
3 cups sugar |
1 can (15 ounces) solid-pack pumpkin |
1 cup canola oil |
4 eggs |
2/3 cup water |
3-1/2 cups king arthur unbleached all-purpose flour |
2 teaspoons baking soda |
1 teaspoon salt |
1 teaspoon ground cinnamon |
1 teaspoon ground nutmeg |
1/2 teaspoon ground cloves |
1/2 cup chopped pecans |
topping: |
1/3 cup king arthur unbleached all-purpose flour |
1/4 cup packed brown sugar |
1/2 teaspoon ground cinnamon |
2 tablespoons cold butter |
1/4 cup chopped pecans |
Directions:
1. In a large bowl, beat the sugar, pumpkin, oil, eggs and water until blended. In a large bowl, combine the flour, baking soda, salt, cinnamon, nutmeg and cloves; gradually beat into pumpkin mixture until blended. Stir in pecans.
2. Pour into two greased 9-in. x 5-in. loaf pans. For topping, in a small bowl, combine the flour, brown sugar and cinnamon; cut in butter until mixture resembles coarse crumbs. Stir in pecans. Sprinkle over batter.
3. Bake at 350° for 60-65 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Yield: 2 loaves (16 slices each).
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