Pumpkin Bread

Pumpkin Bread

Ingredients:

• 1/2 cup milk

• 1/2 cup oil

• 4 eggs

• 2 cups granulated sugar

• 2/3 cups water

• 1 15-oz can Libby's pumpkin puree

• 3 1/2 cups flour

• 1 tbsp baking powder

• 2 tsp baking soda

• 1 tsp salt

• 1 tsp ground cinnamon

• 1 tsp ground nutmeg

• 1/2 tsp ground all spice

• 1/2 tsp ground cardamom

• 1/2 cup chopped pecans

• cooking spray or butter for pans

1. Heat oven to 350℉ (convection 325℉ ). Spray two 8 1/2 X 4 1/2-inch loaf pans with cooking spray or butter.

2. In the bowl of a stand mixer, add milk, oil, eggs, and sugar. Beat on medium-high speed until well blended. Add water and pumpkin puree, beat on low speed until incorporated.

3. In a large bowl, add flour, baking powder, baking soda, salt, cinnamon, nutmeg, all-spice and cardamom. Mix until thoroughly combined.

4. With the mixer on low speed, slowly add flour mixture to pumpkin mixture until incorporated.

5. Evenly divide batter into the loaf pans. Sprinkle pecans evenly over batter.

6. Bake in a preheated oven for 1 hour or until toothpick inserted in center comes out clean. Cool in pans for 10 minutes before removing from pans and transferring to wire racks to cool completely.

Yields: 2 loaves

Notes&Tips:

• If you enjoy Banana Bread, you will enjoy Pumpkin Bread. This moist bread with a hint of spice is great for breakfast or a snack at mid-afternoon. Spread a touch of butter and serve.

• This is a no-fuss recipe that keeps it simple and does not overwhelm the bread with spices. However, if you like a spicier Pumpkin Bread, you can certainly increase the amount used.

• For this recipe, I chose not to add nut to the bread and instead topped the batter with pecans. However, you can add nuts to the batter and skip topping with nuts or do both. It's easy to customize this Pumpkin Bread to suit you!