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It is October already, but, there are no signs of fall in Southern California yet. But we know that it will be Thanksgiving before we know it. This sweet bread is my go-to year round, not just during the Holidays. The original recipe came from my dear friend Kathy who is an amazing baker. I will share her banana bread recipe in the future too. I took the liberty to tweak this recipe a little bit making it less sweet and more flexible with the kind of oil, nuts and raisins used. You can tweak it depending on your taste. Enjoy!
Ingredients:
- 1 ¾ cups sugar
- 1 cup olive oil
- 4 eggs
- 2 cups canned pumpkin (15 oz. can)
- 2/3 cup water
- 3 ½ cups flour
- 1 tsp. cinnamon
- ½ tsp. nutmeg
- 2 tsp. baking soda
- 1 ½ tsp. salt
- 1 cup chopped walnuts or pecans (optional)
- 1 cup raisins (optional)
- 2-3 table spoons of sliced almonds or pumpkin seeds for garnishing the top (optional)
Directions:
- Preheat oven to 350 degrees.
- In a large bowl, mix sugar, eggs and oil using an electric handheld mixer. Whisk will work if you don’t have a mixer.
- Add all other ingredients, except for the nuts and the raisins. Mix well.
- Add walnuts (optional) and raisins (optional). Mix with a spoon.
- Pour into 2 greased and floured loaf* pans.
- Garnish the tops with sliced almonds or pumpkin seeds (optional).
- Bake at 350 degrees for 1 hour. Check for doneness by inserting a toothpick. It will come out clean when pumpkin bread is done.
Afiyet Olsun! Bon Appetit!
Variations:
- *You may want to use two round (10 inch) oven safe dishes if you want to serve it like a cake.
- You can use 2 cups of regular flour and 1 ½ cups of whole wheat flour
- You can use 2 ½ cups of regular flour and 1 cup of almond flour
