Four years after my mother's death, I finally dealt with going through her many boxes of pictures and books. I loved reading the spiral notebook of recipes she had assembled over many years. Growing up, I would always ask her to make this moist pumpkin bread. Enjoy.
Ingredients
- ⅔ cups all-purpose flour: 2 piece
- white sugar: 3 cups
- baking soda: 2 tsp
- ½ teaspoons salt: 1 piece
- ground cinnamon: 1 tsp
- pumpkin pie spice: 1 tsp
- pumpkin puree: 1 can (15 ounce can)
- eggs: 4 piece
- vegetable oil: 1 cup
- water, room temperature: 0.66667 cup
- pecans: 0.5 cup (chopped)
Metric Conversion
Stages of cooking
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Preheat the oven to 325 degrees F (165 degrees C). Grease and flour two 8x4-inch loaf pans.
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Mix all-purpose flour, sugar, baking soda, salt, cinnamon, and pumpkin pie spice together in a bowl. Add pumpkin, eggs, vegetable oil, and water and mix well. Fold in pecans.
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Divide the mixture between the two prepared loaf pans.
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Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Let cool in the pan for 10 minutes before transferring to a wire rack.
