I have been making this recipe for pumpkin bread for years. Recently I began experimenting with reducing the oil and adding whole wheat flour. It is still moist and delicious. This recipe freezes beautifully, makes two large loaves and is perfect for breakfast with cream cheese and fruit. So, make a batch and cut yourself a couple of slices while it is still hot, get a cup of coffee or hot chocolate and explore our Casserole Gals blog!
1 (16) ounce can pumpkin
3 cups sugar
1 cup Oil
2/3 cup water
3 1/2 cup all purpose flour
2 tsp baking soda
1 1/2 tsp salt
1 tsp cinnamon
1 tsp nutmeg
1/2 tsp ginger
1/2 cup broken pecan pieces
In medium size bowl mix pumpkin, sugar, oil, water and eggs. Set aside.
In large bowl mix flour, baking soda, salt, cinnamon, nutmeg, ginger and pecan pieces.
Add pumpkin mixture to dry ingredients, mix well with spoon, do not use mixer, make sure all the flour is mixed in.
Pour into 2 greased loaf pans and bake at 350 degrees for 60-75 minutes or until tooth pick comes out almost clean.
1/2 cup oil and 1/2 cup applesauce
2 cups all purpose flour and 1 1/2 cup whole wheat flour
1/2 cup old-fashioned oats
You could also add wheat and or oat bran.
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