We love this pan!
Jump to RecipeFriend, this is the only pumpkin bread recipe you’ll ever need. Be sure to add it to your classic recipe file. It’s easy to make (and share) and has all those homey flavors – brown sugar, cinnamon, and nutmeg. https://amzn.to/3aMTFku
My nana’s recipe makes two loaves. Sometimes, I split the batter and add different mix-ins. My kids like me to sweeten it up by adding 1/2 cup of chocolate chips. My husband likes it a little crunchy so I’ll add pecans or walnuts. If I want to gift a loaf or dress it up, I’ll mix a simple glaze and drizzle over the top.
My “Better Than Starbucks Glaze” is de-licious! Whisk together 1 1/2 cups powdered sugar, 3 TBSP melted butter, 3 TBSP milk, 1/4 tsp vanilla. Drizzle it over a warm loaf (not hot.)
My favorite vanilla is a wonderful vanilla bean paste.
Nana’s Pumpkin Bread
Course: Uncategorized2
Loaves15
minutes55
minutes1
hour10
minutesIngredients
3 cups all-purpose flour
1 1/2 cups sugar
1 cup packed brown sugar
2 tsp. baking soda
1 1/2 tsp. salt
1 tsp. cinnamon
1/2 tsp. nutmeg
1 cup vegetable oil
15 oz. can cooked pumpkin (do not use pumpkin pie filling)
2/3 cup water
Directions
- Prepare two ceramic loaf pants. I like to spray with Bakers Joy or line with parchment paper.
- Pre-heat oven to 350 degrees.
- Combine all dry ingredients in a large mixing bowl. Make sure to break up brown sugar clumps. I like to use a fork.
- Add the wet ingredients to the dry and mix well.
- Divide into the two prepared loaf pans and bake at 350 degrees for 55 minutes.
Look for a center that has begun to crack and shouldn’t look wet. Once you see these signs, start checking the center with a toothpick. The toothpick will come out clean when the bread is ready.
Sometimes it can take up to 70 minutes for the center to be fully baked - Cool for 10 minutes before inverting to remove the loaves. Cool the loaves completely before slicing.
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