Chloe's Pumpkin Bread

Southern Living
This delicious quick bread disappears as fast as it takes to whisk together.
Makes 2 loaves


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3 1/2 cups all-purpose flour
3 cups sugar
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 1/2 teaspoons table salt
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1 cup chopped toasted pecans
1 (15-oz.) can pumpkin
4 large eggs
1 cup vegetable oil
Vegetable cooking spray


Hands-on: 15 Minutes
Total: 1 Hour, 55 Minutes

1. Preheat oven to 350°. Whisk together flour and next 6 ingredients in a large bowl. Stir in pecans. Make a well in center of mixture.

2. Whisk together pumpkin, next 2 ingredients, and 2/3 cup water; add to dry mixture, stirring just until moistened. Pour into 2 lightly greased (with cooking spray) and floured 9- x 5-inch loaf pans.

3. Bake at 350° for 1 hour to 1 hour and 15 minutes or until a long wooden pick inserted in center comes out clean. Cool in pans on a wire rack 10 minutes. Remove loaves from pans to wire rack, and cool 30 minutes. Serve warm or at room temperature.

Created date

September 2014