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BETH’S EASY PUMPKIN BREAD RECIPE
Makes 2 9×5 loaves
Ingredients:
3 ½ cups (420 g) of flour
1 ½ cups (300 g) of sugar
1 ½ tsp (7.5 ml) salt
2 teaspoons (10 ml) baking soda
3 tsp (45 g) of pumpkin pie spice (or 2 tsp cinnamon, 3/4 tsp nutmeg, 1/8 tsp cloves, 1/8 tsp ground ginger))
1 15-oz can (424 g) of pure pumpkin puree (about 1 3/4 cup)
5 eggs
1 cup (240 ml) of canola oil
1/2 cup (120 ml) of water
Optional
1 cup (240 ml) of raisins
1 cup (240 ml) of walnuts
1 cup (240 ml) of Pepitas (Toasted Pumpkin Seeds)
Method:
Preheat oven to 350F (176C) degrees.
Grease two 9 x 5 (23 cm x 13 cm) loaf pans.
Mix dry ingredients. Mix wet ingredients. Combine the dry into the wet, 1/3 at a time, being careful not to over mix! (Or you will have tough bread!)
Add raisins.
Pour batter into two loaf pans. Top one with walnuts and top the other with Pepitas.
Bake until a toothpick comes out clean, about 40-50 mins
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