As Thanksgiving approaches, there’s no better time to bring a little extra warmth to the table — and this simple yet delicious pumpkin bread recipe does exactly that. It’s a holiday classic, the kind of comforting fall dessert that never fails to spark nostalgia while still feeling fresh and festive. Nancy has been making versions of this for years, and it’s one of those recipes that never fails to fill the kitchen with that unmistakable holiday aroma courtesy of cinnamon, nutmeg, and allspice. Even better, it comes together quickly, so it’s the perfect last-minute recipe when you need something scrumptious without the scramble.
Ingredients
Yields: 3 mini loaves
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3 cups sugar
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1 cup vegetable oil
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4 eggs
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2 cups canned pumpkin
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1 tsp cinnamon
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1 tsp nutmeg
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1 tsp allspice
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2 tsps baking soda
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3 ½ cups flour
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⅔ cup water
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Instructions
Instructions
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Beat sugar and oil together.
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Add eggs one at a time, then add pumpkin.
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In a separate bowl, whisk together dry ingredients.
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Add alternatively with the water. Do not overmix.
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Fill 3 well-greased 4 ½” x 8 ½“ loaf pans evenly.
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Bake at 350 degrees Fahrenheit for at least 1 hour. Test with cake tester to bottom of pan to be sure they are done.
