Pumpkin Bread
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This moist, quick pumpkin bread is made from canned pumpkin, resulting in a stronger pumpkin taste. Of course Gurley’s Walnuts give it that final taste of the Harvest Season.
Pumpkin Bread
Notes
Excellent served warm with some vanilla ice cream on the side.
Ingredients
- 1-15 oz canned pumpkin
- 1/2 cup vegetable oil
- 2 eggs
- 1 1/3 cups of white sugar
- 1 1/2 cups + 1 tbsp of flour
- 1/2 tsp salt
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp ground cloves
- 1/4 tsp ground ginger
- 1 cup Gurley’s Walnuts, coarsely chopped
Instructions
- Preheat the oven to 350 degrees.
- Grease and flour a 9x5 inch loaf pan.
- In a large bowl, mix together the pumpkin, oil, eggs, and sugar.
- Combine the flour, salt, baking soda, baking powder, cinnamon, nutmeg, cloves and ginger.
- Stir into the pumpkin mixture until well combined, fold in walnuts.
- Pour the batter into the greased loaf pan.
- Bake in the oven for 55-65 minutes or until a tester comes out clean when inserted into the center of the loaf.
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