This is one of those recipes that takes me straight back to childhood. I remember my mom making this pumpkin bread seasonally, and we would often eat it cold for breakfast with a smear of butter. It’s crunchy from the pecans, and sweet, but not too sweet.
Making it now I realize that the recipe is actually really easy, and, bonus!, it makes two loaves. (Though you could always halve the recipe if you wanted.)
Mom’s pumpkin bread
3 1/2 cups AP flour
2 teaspoons baking soda
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 1/2 teaspoons salt
3 cups sugar
1 cup vegetable oil
2/3 cup water
1 cup chopped pecans
1 15-ounce can pumpkin (or 2 cups homemade)
Preheat oven to 350 degrees. Combine dry ingredients in a big mixing bowl. Then combine wet ingredients in a separate bowl. Fold the wet ingredients into the dry ingredients. Then divide into two greased loaf pans and bake for 1 hour. Check for doneness. Mine needed another 10 minutes or so.
After the loaves have cooled a bit, turn them over and gently shake them out of the pans. If you want, wrap one and freeze it for later. Or not.
*You could also make these into mini loaves. Just cut back on the baking time a little.