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Chloe's Pumpkin Bread

Hands-on time 15 mins
Total time 1 hr, 55 mins
Yield Makes 2 loaves
This delicious quick bread disappears as fast as it takes to whisk together.


  • 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

How to Make It

  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.

Food to Die For, benefitting the Old City Cemetery in Lynchburg, Virginia.