This is a great quick bread. I usually make it in mini loaf pans. I also usually make a double batch so that I can freeze a number of the loaves to have on hand. They freeze so well and taste just as good thawed as they did when they were first baked. I often give these as gifts. The little loaves are so cute!
The best thing about this recipe is how moist the loaves are. I like them with walnuts, myself, but you can omit 'em if nuts aren't your thing... or, maybe, you'd prefer pecans? Go for it.
As far as I'm concerned, using fresh/frozen pumpkin puree is critical, but you can used canned if you want.
Mix the wet ingredients together in a bowl. Mix the dry ingredients together in a separate bowl. Then add the dry mixture to the wet ingredients and stir thoroughly. Add the chopped nuts last, if you're using them. The batter will be fairly loose.
For best results, spray the bread tins with cooking spray and then line with parchment across the wide direction to ensure they release easily. Once they are baked, let them cool just a few minutes before removing them from the pans. Cool completely before wrapping and storing.
Yield: 2 4x8 loaves or 5 mini loaves
3 1/3 cup all purpose flour
2 tsp baking soda
2 cups sugar
1 tsp salt
1 tsp nutmeg
1 1/2 tsp cinnamon
1/4 tsp cloves
1 cup vegetable oil
2/3 cup water
2 cups pumpkin puree
1 cup walnuts
Preheat the oven to 350° F (325 if you are baking mini loaves). Mix the dry ingredients together in a large bowl. Mix the wet ingredients together in a smaller bowl. Add the wet ingredients to the dry and mix thoroughly. Add the walnuts last, stirring to combine.
Prepare two 4x8 loaf pans or five mini loaf pans by spraying with cooking oil and then lining with parchment, if desired. Evenly distribute batter between the pans. Bake full sized loaves for 45-50 minutes and mini loaves for approximately 40 minutes or until a cake tester comes out clean. Be careful not to over bake. Let cool a few minutes before removing from the pans to cool completely.