Amish Pumpkin Bread
This old recipe comes from a long forgotten Amish recipe book. Sometimes the old fashion, simple recipes truly are the best.
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.