I stumbled across this pumpkin bread on Project Grownup* and immediately knew I’d give it a try!
First, it’s a Paula Deen recipe (nuff said) and second, I had exactly 2 cans of pumpkin puree in my pantry with no plans on how to use them.
Do you ever do that? Just buy canned pumpkin because you know you are going to need it?
No? Just me?
Let’s move on.
- 3 cups sugar
- 1 cup vegetable oil (or applesauce)
- 4 eggs
- 2 cans pumpkin
- 2/3 cups water
- 2 tsp baking soda
- 1.5 tsp salt
- 1 tsp cinnamon
- 1 tsp nutmeg
- 3/4 cups pecans (or walnuts), chopped
Preheat oven to 350°. Grease and flour two loaf pans (or whatever pans you’re using).
Combine flour, baking soda, salt, cinnamon, nutmeg, and pecans; whisk together and set aside.
Mix sugar and oil with mixer. Add eggs and blend. Add pumpkin and blend. Add water and blend.
Add dry mixture to wet mixture a little bit at a time until combined. I add about a fourth of the dry mixture at a time. Fold gently until it just comes together. (Don’t overmix.)
Fill loaf pans equally and bake for until golden brown and set in the middle (about an hour). If you’re using mini muffin tins, grab a good book and stay near the kitchen because you’ll have no less than 12 batches!
*Note: Now comes the moment of truth. I was back on PG’s website to get the recipe to type out here and I noticed her recipe said 2 CUPS, not CANS, of pumpkin puree. OOPS. Truth be told, I did think the mixture was a bit soupy AND it was practically overflowing out of my mixer bowl… BUT the bread is fabulously moist and it got rave reviews by everyone who tried it! So see? Mistakes sometimes lead to amazing recipes. Sometimes.
In this case – it was a delicious mistake and I challenge you to give this recipe a try – you won’t be sorry you did!