Granny's Moist Pumpkin Bread Recipe
Granny Franny's Delicious Pumpkin Bread
Sundays at home with the family
It is Sunday--family day--again, and there is nothing we like doing together more than making goodies, especially baking. What other activity can all my family's different ages and personalities enjoy so equally? So today we have chosen to bake pumpkin bread. There are a number of reasons why I love pumpkin bread, not the least of which is: it's easy. I appreciate an easy recipe when cooking with young people who want to participate as much as possible. Also, it is delicious. This recipe is from Granny Franny who can do no wrong in the kitchen. Thirdly, as a mom, I can convince myself that pumpkin bread is great because I am actually getting my kids to eat their veggies, or fruits, or... well, let's not overanalyze things here.
- 1 Cup sugar
- 1/2 Cup brown sugar
- 1 Cup pumpkin (Now, I just happened to have some pumpkin in the freezer that was already cooked and pureed but you can use the canned stuff or your own cooked and pureed squash (pumpkin, Hubbard, butternut, anything you like) or even sweet potatoes/ yams.
- 1/2 Cup vegetable oil
- 2 eggs
- 2 Cups flour
- 1 tsp. baking soda
- 1/2 tsp. salt
- 1/4 tsp. nutmeg
- 1/2 tsp. cinnamon
- 1/4 tsp. ginger
- 1 Cup pecans or walnuts (I mince these in my Cuisinart because the kids don't like big chunks but you don't have to)
- 1/2 Cup raisins (optional, I don't personally care for them in this recipe)
- 1/4 Cup water
Super Easy Directions
- Combine both sugars, pumpkin, oil, and eggs.
- Beat well with mixer until blended.
- Add flour and spices. Beat well until blended.
- Stir in nuts, raisins (optional), and water.
- Bake in a well greased loaf pan at 350° for 65 to 75 minutes, or until a knife inserted in the middle comes out mostly clean. This is very moist bread so the knife will not come out completely clean, you just don't want it to be raw batter in the middle.
- Let cool for about 10 minutes; then remove from pan.
That's it. Enjoy!