Prep 15 mins
Cook 1 hr
I found this recipe in a magazine a looong time ago. Brother Boniface is/was a 90 yeara old monk that still baked every day for the monastery. It is wonderful pumpkin bread!
- 4 cups all-purpose flour
- 3 cups sugar
- 2 teaspoons baking soda
- 1 1⁄2 teaspoons salt
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1⁄2 teaspoon ground allspice
- 1⁄2 teaspoon ground cloves
- 1⁄4 teaspoon ground ginger
- 4 large eggs
- 1 cup vegetable oil
- 1 (15 ounce) can pumpkin
- 2⁄3 cup water
- 1 cup chopped pecans or 1 cup walnuts
- Beat all ingredients (except nuts) with electric mixer just until dry ingredients are moistened. Fold in nuts.
- Spoon into two greased and floured 9 x 5 inch loaf pans.
- Bake at 350 degrees for one hour or until pick inserted in center comes out clean.
- Cool in pans on wire racks for 10 minutes; removed from pans and cool completely on racks.
I made this to take to family's for Thanksgiving visit. I added mini choc chips, splitting quantity with nuts. Mine took a longer time to bake than indicated, even sinking in the center after I took out, prompting a quick return to the oven. My oven may be calibrated low, but it was the only unexpected thing that happened. Once fully baked, the loaves were delicious, gobbled up by family and houseguests alike. Great pumpkin spice flavor and texture. I'll make again!!
This pumpkin bread was very moist and had a nice blend of spice. Made for a bake-a-thon for Cool Monday. Thanks jneen. Bullwinkle
This is going in my holiday book!!! What a great recipe! Flavorful but not overpowering. Very moist- a hit with my whole office. This makes 2 loaves, but only 1 made it past the first day.