Have you ever bought a 15 oz can of pumpkin, thinking you’ll make a lovely pumpkin pie, only to find that you actually need 30 oz my pumpkin to make the pie? Or have you ever wanted some pumpkin but not can the evapored milk to do it with? Well, here’s something delicious you can do with that can of pumpkin. Admittedly, this is not terribly healthy, but it’s a great treat. Also, this makes LOTS of pumpkin bread! It usually takes hubby and I a week to eat it all! Make sure you have plenty of pans ready!
Approximate Cooking Time:
1 c. light brown sugar
2 c. white sugar
1 c. vegetable oil
15 oz. canned pumpkin
2/3 c. water
3 c. flour
2 t. baking soda
1 t. nutmeg
1 t. cinnamon
1 1/2 t. salt
1 t. vanilla
1/2 – 1 c. crushed pecans or walnuts, if desired
Preheat oven to 350 degrees Fahrenheit. Mix sugars, oil, eggs, pumpkin and water in a large bowl and set aside. In a separate bowl, mix flour, baking soda, nutmeg, cinnamon, and salt. Add slowly to first bowl with pumpkin mixture and mix well.
Next, crush the nuts by placing them in a closed ziplock baggie and crushing them gently with a meat tenderizer.
Finally, add vanilla and nuts and mix.
Pour into greased and floured pans (I use a re-purposed bread tray made of Polish pottery and my Boston brown bread pan because they’re both huge). Do not overfill the pans because this bread WILL expand. Leave at least 1/2 inch at the top of a big pan. The bread will mostly expand up in a dome shape.
Bake for at least one hour for a pan 3-4 inches wide (bake for a shorter time if the pans are very small, and longer if the pans are bigger). Check the bread every 10 minutes after 1 hour has gone by. The bread is done when an inserted knife comes out clean.
If you’re pretty sure the bread is done but you want to cook it just a bit longer, turn off the oven, close the door and leave the bread in there. The oven will cool down and the bread will slowly cook on the inside just a bit more. Enjoy!