My Best Pumpkin Bread

pumpkin bread

My friend, Natasha, gave me this recipe YEARS ago, and it totally rocks! I have made a few changes to her original recipe to make a prettier loaf, but it still tastes wonderful! And, it freezes beautifully. Make a double batch for your freezer!

Beat the following until well-blended:

1 ½ c. sugar
½ c. vegetable oil
2 eggs
1/3 c. water

Sift together the following:

1 ¾ c. flour
½ t. baking soda
¾ t. baking powder
½ t. salt
¾ t. cinnamon
½ t. nutmeg
½ t. cloves

Add flour mixture to first mixture, then stir in:

1 cup of pureed pumpkin
½ c. nuts or chocolate chips, if desired

If you want to make a crumble topping (like I did for the loaves in the picture), mix together 1 cup each of rolled oats, sugar and flour and half a cup of butter until crumbly.  Freeze crumb mixture for at least an hour. (Frozen crumbles will not sink down into the batter as easily.) Gently place crumb mixture on tops of loaves or muffins and proceed with baking.

Makes one loaf—baked at 325 for one hour OR

4 mini loaves–baked at 350 for 25-30 minutes OR

One dozen muffins—baked at 375 for about 15 minutes (until toothpick comes out clean).

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