This is a sweet bread similar to the recipe we made in cans years ago. While I would not recommend baking this in cans, if you can find a round bread baking tin, fill it a little more than half full and place on center rack to bake.
We reduced the sugar from the original recipe, but reduce it further if desired. Toasted with a little butter is our favorite way to eat it.
Ingredients
- 4 eggs
- 1 1/2 - 2 c sugar
- 1 c oil (can reduce to 3/4 c oil and add 1/4 c Greek yogurt)
- 1 15 oz can pumpkin
- 3 c unbleached flour
- 2 tsp baking soda
- ¼ tsp ginger
- 1 1/2 Tbl cinnamon
- 1 1/2 tsp salt
- 2 tsp ground nutmeg
- ½ tsp ground cloves
- 1 c Water
- 1 cup pecans or walnuts chopped
- 1 cup chocolate chips optional
Servings: loaves
Instructions
- Preheat oven to 350 degrees F.
- Cream eggs and sugar until fluffy.
- Add oil and pumpkin.
- Combine flour, baking soda and spices.
- Add flour mixture alternately with water.
- Fold in nuts and chocolate chips.
- Grease and flour 2 bread pans.
- Bake for about 70 minutes, bread will start pulling away from sides of pans.
- Cool bread 10 minutes before removing from pans.
- If bread is sticking to pan, run knife around edges and let cool on its side.
- Cool completely before slicing.
Recipe Notes
*If desired, replace 2 eggs with 2 flax seed eggs. Mix 5 Tbl water with 2 Tbl flax meal and let sit a few minutes before using.
*Can exchange 1/2 c flour with oatmeal
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