Pumpkin Bread

Makes 2 loaves

An easy bread that doesn't require a mixer or yeast. Great bread to have with tea in the afternoon.

Agnes

Pumpkin Bread

Ingredients

4 cups all-purpose flour

1 cup white sugar

½ cup light brown sugar, packed

3 tsp cinnamon

1/2 tsp ground nutmeg

1/4 tsp ground ginger

3 tsp baking powder

1 tsp baking soda

1 tsp salt

1 cup walnuts, optional

1/2 cup raisins, optional 

4 large eggs

1/2 cup vegetable oil

1 cup water or milk

2 tsp vanilla

3 cups pure pumpkin puree or 1 can 796 ml  

Instructions

Preheat the oven to 350ºF (180ºC). Grease two 9 by 5 by 3 inch loaf pan. 

In large bowl mix flour, sugar, brown sugar, nutmeg, ginger, cinnamon, baking soda, baking powder and salt until well combined. Mix in walnuts and raisins.  Set flour mixture aside.

Place eggs in a medium-large bowl and whisk well. Add oil, water or milk and vanilla to eggs. Mix well. Add pumpkin to egg mixture and whisk until smooth. Add flour mixture to egg mixture and stir just until the flour has disappeared and no large lumps remain.

Pour into 2 loaf pan and bake for 60-70 minutes, until lightly browned and toothpick inserted in centre comes out clean. Remove from oven and place on cooling rack. Cool for 20 minutes, then slide out of the pan and transfer back to cooling rack. Cool completely before slicing. Store in refrigerator or freeze.

Hints

For fancier bread, add butter icing on top.

When freezing bread, slice and add a piece of parchment paper between slices before freezing. Parchment paper between slices makes taking one slice out at a time easier.

Can use pumking spice as well 

Make 24 large muffins, bake for 24 to 30 minutes.

Dry ingredients 

Pumpkin and eggs.

Thick uncooked bread dough.

Loaves on cooling rack

Great with a cup of tea or coffee.