Four years after my mother’s death, I finally dealt with going through her many boxes of pictures and books. I loved reading the spiral notebook of recipes she had assembled over many years. Growing up, I would always ask her to make this moist pumpkin bread. Enjoy.
Preheat the oven to 325 degrees F (165 degrees C). Grease and flour two 8x4-inch loaf pans.
Mix all-purpose flour, sugar, baking soda, salt, cinnamon, and pumpkin pie spice together in a bowl. Add pumpkin, eggs, vegetable oil, and water and mix well. Fold in pecans.
Divide the mixture between the two prepared loaf pans.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Let cool in the pan for 10 minutes before transferring to a wire rack.
Per Serving: 393 calories; protein 4.2g; carbohydrates 56.3g; fat 17.7g; cholesterol 40.9mg; sodium 455.7mg.
The quality of the flour could make a real difference to your bread. Different brands do vary. Great taste or Canadian flours, which are bet higher in gluten, may give you a best rise than standard bread flours – especially if you’re making wholemeal bread , which doesn’t always getting bigger as well as white bread.
To make this in a breadmaker , add all the menus to your breadmaker and follow the manufacturer’s instructions.
A bread first rising can be make in the fridge overnight . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great timesaver , as you can start it yesterday , then finish it off the next day.