This pretty quick bread is the only thing my kids will eat when they don’t feel good
“This is an incredible bread. Its moistness comes from the addition of an unusual ingredient: coconut milk! Originally submitted to ThanksgivingRecipe.com.” This super moist and soft pumpkin bread is packed with pumpkin flavor and fragrant autumn spices. It only takes 10 minutes to whip up and it’s ready for the oven.
This homemade pumpkin bread is the epitome of fall in every bite! As it bakes in the oven, your house will fill with the heavenly scent of real pumpkin spice. Who needs a fancy candle when you can have the real thing by making this bread. I have been making this recipe for years! It is the PERFECT pumpkin bread. I like to say that it is practically perfect in every way. It’s super moist and full of wonderful fall, pumpkin flavors. It also makes two loaves which means you can easily have one for your family and have one to give to a friend, neighbor, or teacher.
I started making things with pumpkin recently and I just couldn’t stop. Fresh pumpkin, canned pumpkin, it was like a switch was snapped on, and all I could think about was pumpkin. It’s hard to say which got more play between the two versions, but both my vegetable peeler and my can opener got quite a workout.
INGREDIENTS:
1 cup brown sugar
2 eggs
1⁄2 cup vegetable oil
1⁄3 cup water
1 (15 ounce) pumpkin puree
1 3⁄4 cups plain flour
1 teaspoon baking soda
1⁄2 teaspoon baking powder
1 teaspoon salt
1⁄4 teaspoon nutmeg
1 teaspoon cinnamon
1 teaspoon pumpkin pie spice
TOPPING:
1 tablespoon butter
1⁄4 cup brown sugar
3 tablespoons milk
1⁄4 cup pecans, chopped
Directions
In a medium size bowl beat eggs and mix with sugar, oil, water and pumpkin.
In another bowl mix flour, baking soda, baking powder, salt, nutmeg, cinnamon and pumpkin pie spice. Combine wet ingredients with dry ingredients only until just blended. Do NOT overmix.
Pour into a greased and floured loaf pan. This bread fits perfectly in an 8.5 x 4.5 loaf pan. Bake in a 325 degree oven for 50 to 60 minutes.
For topping: In a small saucepan mix butter, brown sugar and milk. Boil only 2 1/2 minutes while stirring constantly. Immediately drizzle on top of loaf. Sprinkle with chopped pecans and press pecans lightly into topping.
Wrap and store until next day for serving. This will keep moisture inside. It is ok if bread “sweats” while wrapped.