My sister makes the best pumpkin bread, this is the recipe, with a few tweaks I’ve added! This recipe makes 2 loaves, so when I make it I usually half this recipe and it turns out great!
Ingredients:
3 cups sugar
1 cup vegetable oil
4 eggs
3 cups whole wheat flour (wholemeal flour in UK)
1/3 cup ground oats
2 tsp baking soda
1 and 1/2 tsp salt
1 tsp ground cinnamon
1 tsp ground nutmeg
1/2 tsp allspice
1/4 tsp ground cloves
1/2 tsp vanilla extract
2/3 cup water (may only need half if adding fresh pumpkin)
1x 15oz can pumpkin or 1.8 cups fresh pumpkin
2 loaf pans
Directions:
Beat sugar and oil in a large mixing bowl (medium speed). Add eggs and beat well.
In another large bowl, combine dry ingredients (flour, baking soda, salt, cinnamon and nutmeg).
Add flour mixture and the water alternately to the sugar mix, beating on low speed till combined, then beat in pumpkin. If using fresh ground pumpkin, only add half the water to begin with. If, after adding the pumpkin, the mixture is much thicker than an average cake or brownie mixture, then you may need to add more water.
Pour batter into pans. Bake in a 176°C (350°F) oven for 55-65 minutes or until a toothpick inserted into the center comes out clean.
Cool and enjoy!
Note: You can use all whole wheat flour instead of oats, if you wish, or regular white flour instead of whole wheat and oats, I try to be a bit healthier when I can!
