This pumpkin bread is so simple, yet so good, that I guarantee friends and family will ask you for the recipe.
I have been making this particular recipe for a few years and I consider it to be in the top 5 things that I bake. The original author has mad some updates by adding molasses, orange zest, substituting oil with butter, and making a glaze. I have always felt that the bread is sweet and flavorful enough that I have never felt the need to add any "extra" ingredients. But, I leave the decision up to you! The link to the original recipe is at the bottom of this post if you wish to try it out.
This pumpkin bread is a great accompaniment to your morning coffee or your after dinner tea. I hope you love it as much as I do!
Ingredients:
1 1/2 cups flour
1/2 tsp salt
1 tsp baking soda
1 tsp group ginger
1/2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp allspice
1/4 tsp ground cloves
1 cup pumpkin puree
1 cup sugar
1/2 cup olive oil
2 eggs, beaten
1/4 cup water
1/2 cup chopped pecans or walnuts (optional - I do not use)
Directions:
Preheat oven to 350 and grease an 8x4x3 inch loaf pan. In a medium bowl, whisk together all dry ingredients (from flour to cloves). In a large bowl, mix all wet ingredients (pumpkin puree to water). Add dry ingredients to wet ingredients and stir until just combined. Add chopped nuts if using. Pour into your greased loaf pan and bake for 45-60 minutes or until a cake tester inserted into the middle comes out clean (also, the top will begin to crack).
Recipe inspired from Simply Recipes