I received this pumpkin bread recipe from a co-worker who made it for an office party. It is so yummy and moist that I now make it every year at the holidays for friends and family.
—SANDY SANDAVAL SANDY VALLEY, NV
PREP: 25 MIN. • BAKE: 1 HOUR + COOLING • MAKES: 2 LOAVES (16 SLICES EACH)
3 cups sugar
1 can (15 ounces) solid-pack pumpkin
1 cup canola oil
4 large eggs
2/3 cup water
3 1/2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/2 cup chopped pecans
TOPPING
1/3 cup all-purpose flour
1/4 cup packed brown sugar
1/2 teaspoon ground cinnamon
2 tablespoons cold butter
1/4 cup chopped pecans
1. In a large bowl, beat the sugar, pumpkin, oil, eggs and water until blended. In a large bowl, combine the flour, baking soda, salt, cinnamon, nutmeg and cloves; gradually beat into pumpkin mixture until blended. Stir in the pecans.
2. Pour into two greased 9x5-in. loaf pans. For topping, in a small bowl, combine the flour, brown sugar and cinnamon; cut in butter until mixture resembles coarse crumbs. Stir in pecans. Sprinkle over batter.
3. Bake at 350° for 60-65 minutes or until a toothpick inserted in center comes out clean. Cool for 10 minutes before removing from pans to wire racks.
CRANBERRY PUMPKIN BREAD Fold in 1 1/2 cups fresh or thawed frozen cranberries with the pecans.
PISTACHIO PUMPKIN BREAD Substitute pistachios for pecans in the batter and topping.
PUMPKIN CHIP BREAD Fold in 1 cup miniature semisweet chocolate chips with the pecans.