I've made this bread three times already this year. It might seem a bit excessive but it's that good and beyond easy. I love making a simple bread like this on a Sunday morning and then having fresh bread for breakfast the entire week. With the fall months coming to an end, I'm feeling the need to get my pumpkin fix in anywhere I can before it's no longer seasonal. I also incorporated a good amount of whole wheat flour to keep this a bit healthier. Feel free to add chocolate chips, nuts, cranberries, etc. It would be a great base for a number of add ins!
Here's what you'll need...
1 (15 oz. can) pumpkin puree
2/3 cup water
2 teaspoons vanilla extract
2 cups sugar
2 1/2 cups whole wheat flour
1 cup white flour
2 teaspoons baking powder
2 tablespoons pumpkin pie spice
Here's what to do...
Preheat oven to 350 degrees. Grease two loaf pans or mini loaf pans.
In the bowl of a stand mixer, fitted with the paddle attachment or in a large mixing bowl, combine pumpkin, eggs, oil, water, vanilla and sugar until combined.
In a separate bowl, mix together the flour, baking soda and spice.
Stir the dry ingredients into the wet until combined.
Pour into pans and bake 70 minutes for large loaf and 50 minutes for mini loaf or until firm to the touch and toothpick inserted into the center comes out clean.