Enjoy the cozy flavors of fall with this Pumpkin Bread that’s perfectly sweet and gently spiced. This moist and tender loaf is easy to make and stores beautifully in the refrigerator, making it an ideal treat for any time of day. Serve it with a delightful spread of cream cheese mixed with chopped walnuts, and pair it with a fresh fruit salad for a truly satisfying experience.
Ingredients:
- Flour: 1½ cups
- Salt: ½ teaspoon
- Sugar: 1 cup
- Baking Soda: 1 teaspoon
- Pumpkin Purée: 1 cup
- Vegetable Oil: ½ cup
- Eggs: 2, beaten
- Water: ¼ cup
- Nutmeg: ¼ teaspoon
- Cinnamon: ¼ teaspoon
- Allspice: ¼ teaspoon
- Chopped Nuts: ½ cup
Method:
- Preheat: Set your oven to 350°F (175°C).
- Sift Dry Ingredients: In a large bowl, sift together the flour, salt, sugar, and baking soda.
- Mix Wet Ingredients: In a separate bowl, combine the pumpkin purée, vegetable oil, beaten eggs, water, nutmeg, cinnamon, and allspice. Stir until well combined.
- Combine: Gently fold the wet ingredients into the dry ingredients. Be careful not to overmix; the batter should be just combined.
- Add Nuts: Stir in the chopped nuts, distributing them evenly throughout the batter.
- Prepare the Pan: Butter a 9 x 5 x 3-inch loaf pan generously to ensure easy removal after baking.
- Bake: Pour the batter into the prepared pan and bake for 50-60 minutes, or until a straw or toothpick inserted into the center comes out clean.
- Cool: Once baked, turn the loaf out of the pan and allow it to cool on a rack.
Serving Suggestion: This Pumpkin Bread is delicious on its own, but for an extra treat, spread slices with a mixture of chopped walnuts and cream cheese. Pair with a fresh fruit salad for a delightful contrast of flavors.
