My latest obsession is pumpkin; It all started with my candied pumpkin that I used for my pumpkin pie recipe, and now I’m finding every excuse to throw pumpkin into everything (did somebody say pumpkin brownies?), and you would not believe how versatile this squash is. My hands-down favorite pumpkin recipe to bake is my pumpkin bread. It stays moist for days and is the perfect snack to pack—along with a thermos of piping hot earl gray tea—for those chilly mornings strolling along the beach, watching the sun rise and the surfers greet each succession of waves crashing in on the shore.
I experimented with a couple different versions of my recipe before falling in love with this one. Turns out, the key to making this bread especially moist and spongy was to cut down on the flour and add more water. For those of you who like nuts in your bread, simply add 1/2 cup of chopped nuts to my recipe below. I hope you enjoy this recipe as much as I do!
- Preheat oven to 350 degrees. Grease a 9x5x3-inch pan with spray and line the bottom and the two smaller sides with a long strip of parchment.
- In a large bowl, whisk together the sugar, oil, eggs, pumpkin, and water. Whisk in the remaining ingredients. Pour into prepared pan.
- Bake for 60 to 70 minutes or until an inserted toothpick comes out clean.