Pumpkin Bread
This Pumpkin Bread ticks all the boxes for a moist, fluffy, and flavourful Autumn treat. This delicious bread is a perfect treat for your Thanksgiving or even Christmas gatherings.
Ingredients
- 3 cups All-purpose flour, Spooned and levelled
- 1½ teaspoon Baking soda
- ½ teaspoon Baking powder
- ½ teaspoon Salt
- 2 teaspoon Pumpkin spice, See the blog post
- 4 Eggs, Room temperature
- 1 tbs Vanilla extract
- ¼ cup Water
- 1 teaspoon Orange zest
- 1 cup Granulated sugar
- ¼ cup Brown sugar
- ¾ cup Oil
- 1¼ cup Pumpkin puree, Not pumpkin pie filling
- ½ cup Pecans, Chopped
- ¼ cup Pecans, Whole for topping
Instructions
- Preheat the oven to 350℉. Line and grease a 9X5 inch loaf pan and set it aside.
- Sift all dry ingredients and set them aside.3 cups All-purpose flour, 1½ teaspoon Baking soda, ½ teaspoon Baking powder, ½ teaspoon Salt, 2 teaspoon Pumpkin spice
- In a larger bowl, whisk the remaining ingredients. No need to use a stand mixer. A hand mixer will do the trick. Mix until the mixture is smooth and homogenous.4 Eggs, 1 tbs Vanilla extract, 1 teaspoon Orange zest, 1 cup Granulated sugar, ¼ cup Brown sugar, ¾ cup Oil, 1¼ cup Pumpkin puree, ¼ cup Water
- Switch to a rubber spatula, fold the dry ingredients and gently mix.
- Add the chopped pecans, if using, and mix.½ cup Pecans
- Pour the batter into the prepared pan and smooth the top with a spatula. Spread the whole pecans all over the top.¼ cup Pecans
- Bake for 45-50 minutes r until an insert comes out clean.
- Turn off the oven and let the loaf sit in the oven for 10 minutes. Let it cool down in the pan for 15 minutes, then transfer it to the cooling rack. Let it cool down before serving it.
Nutrition
Calories: 475kcalCarbohydrates: 58gProtein: 7gFat: 24gSaturated Fat: 2gPolyunsaturated Fat: 7gMonounsaturated Fat: 14gTrans Fat: 0.1gCholesterol: 65mgSodium: 331mgPotassium: 171mgFiber: 3gSugar: 27gVitamin A: 4867IUVitamin C: 2mgCalcium: 49mgIron: 3mg
Tried this recipe?Let us know how it was!