Pumpkin Nut Bread

Submitted by Elly in Canada

• Ready In: 55mins
• Ingredients: 14
• Yields: 2 loaves

ingredients

• 2 cups sugar
• 1 cup vegetable oil
• 3⁄4 cup water
• 4 eggs
• 16 ounces pumpkin, pureed
• 3 cups all-purpose flour
• 2 teaspoons baking soda
• 1⁄2 teaspoon salt
• 1 teaspoon cinnamon
• 1 teaspoon clove
• 1 teaspoon nutmeg
• 1⁄2 teaspoon allspice
• 1 cup pecans, chopped
• 1⁄2 cup currants

directions

1. Preheat oven to 350.
2. Spray 2 9x5x3 loaf pans.
3. Sift dry ingredients together.
4. Mix sugar, oil, water, eggs and pumpkin together.
5. Stir in dry ingredients.
6. Mix in pecans and currants.
7. Divide batter between pans and bake until tests done.

Reviews

[evelynathens]

Loved this pumpkin bread. A very flavourful, dense (but not too) loaf. Because I'm not that keen on raisins in baking, I have discovered lately that crystallized ginger makes a nice substitute - spicier, tastier. They suited the pumpkin bread perfectly! I reduced the sugar to 1 1/2 cup to accommodate the sugary coating on the 1/2 cup of crystallized ginger I added. Baking time for me was exactly 70 minutes.

 

[queenbeatrice]

Made this for PAC 2010. The best pumpkin bread I've had. Thanks for sharing it with us.

 

[Maryland Jim]

Excellent recipe. I wanted to do something different. Took one loaf to work and left the other at home. Everyone loved it.

 

[KLV2993]

This is a great recipe! I left out the currants and used walnuts instead of the pecans. I also used applesauce instead of vegetable oil (less fat)and it turned out great! Very moist and tasty. Thanks