A tasty dessert doesn’t always require loads of ingredients and numerous complicated steps. Sometimes the best recipes call for only a handful of simple wholesome ingredients stirred together and baked in the oven. And let’s be honest, the recipes we pull out and make most often are the ones that are easy to make and delicious to eat.
This simple recipe produces a moist tender loaf that literally melts in your mouth. It has that wonderful pumpkin spice flavor profile that we all love this time of the year. This moist bread is a real crowd pleaser!
I love how easy this is to make and it’s so moist and tender without the addition of a lot of oil. The pumpkin purée keeps this bread moist and light and utterly delicious! This recipe makes two loaves which means you can enjoy one all for yourself and share the second loaf with family and friends.
Preheat oven to 350°F.
Grease and flour two 9 inch loaf pans. Shake off excess flour.
In a large mixing bowl combine the dry ingredients, flour, sugar, baking soda, salt, nutmeg, and cinnamon. Stir to combine all the dry ingredients.
Add pumpkin, eggs, water, and oil into the dry ingredients and stir until well combined.
Two cups homemade pumpkin purée can be substituted for the canned pumpkin.
Stir in chopped pecans.
You can substitute 1 cup chopped walnuts for the pecans if you choose.
Divide batter evenly between the 2 prepared loaf pans.
Bake for 60 to 90 minutes or until a toothpick inserted in the center of each loaf comes out clean. Bake time may vary on how hot your oven cooks. Start checking for doneness after an hour and then every ten minutes.
Remove loaves from the oven and cool on a wire rack.
This bread has a lovely pumpkin flavor that we absolutely love. If you prefer a more cinnamon forward pumpkin bread add two teaspoons cinnamon instead of just one. Whether you enjoy a more pumpkin or cinnamon flavor profile you will love this not overly sweet loaf.
This bread is absolutely divine toasted and topped with a little butter. Enjoy it for breakfast with a hot cup of coffee! Yummy, yum, yum!
Amish Pumpkin Bread
Equipment
- (2) 9 inch loaf pans
Ingredients
- 3½ cups flour
- 3 cups sugar
- 2 tsp baking soda
- 1½ tsp salt
- 1-2 tsp cinnamon
- pinch nutmeg, freshly grated
- 15 oz canned pumpkin purée
- 4 large eggs, beaten
- ⅔ cup water
- ⅓ cup vegetable oil
- 1 cup pecans, roughly chopped
Instructions
- Preheat oven to 350°F.
- Grease and flour two 9 inch loaf pans. Shake off excess flour.
- In a large mixing bowl combine the dry ingredients, flour, sugar, baking soda, salt, nutmeg and cinnamon. Stir to combine all the dry ingredients.
- Stir in pumpkin, eggs, water, and oil until well combined.
- Stir in chopped pecans.
- Divide batter evenly between the 2 prepared loaf pans.
- Bake for 60 to 80 minutes or until a toothpick inserted in the center of each loaf comes out clean.
- Remove loaves from the oven and cool on a wire rack.
Did You Make This?
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