Ingredients (~7 slices)
- 1 cup all-purpose flour
- 3/4 cup granulated sugar
- 1/2 cup canned pumpkin (not pie filling)
- 1/4 cup chopped walnuts
- 1/4 cup butter, softened (4 Tbsp)
- 1/4 cup water
- 1 large egg
- 1 tsp pumpkin pie spice
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/4 tsp vanilla extract
- 1/8 tsp baking powder
Make the Batter
Preheat your oven to ~350°F. Grease and flour an 8×4 inch loaf pan.
In a large mixing bowl, use a hand mixer or stand mixer to cream together the softened butter, sugar, and vanilla extract.
Add the egg and beat until combined.
Add the canned pumpkin and water. Mix on low speed until everything is incorporated. The mixture might look a little separated, which is fine.
In a separate, medium-sized bowl, whisk together the dry ingredients: flour, pumpkin pie spice, baking soda, salt, and baking powder.
Add the dry ingredients to the wet ingredients. Mix with a spatula until just combined. Do not overmix the batter.
Gently fold in the chopped walnuts.
Bake the Bread
Pour the batter into your prepared 8×4 inch loaf pan and use the spatula to smooth out the top.
Bake for ~50-60 minutes.
You will know it is done when a toothpick inserted into the center of the bread comes out clean.
Let the pumpkin bread rest in the pan for ~10 minutes before turning it out onto a wire rack to cool completely.
Pumpkin Bread
Ingredients
Ingredients (~7 slices)
- 1 cup all-purpose flour
- 3/4 cup granulated sugar
- 1/2 cup canned pumpkin not pie filling
- 1/4 cup chopped walnuts
- 1/4 cup butter 4 Tbsp, softened
- 1/4 cup water
- 1 large egg
- 1 tsp pumpkin pie spice
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/4 tsp vanilla extract
- 1/8 tsp baking powder
Instructions
- Preheat oven to 350°F. Grease and flour 8×4 inch loaf pan.
- Cream butter, sugar, and vanilla with mixer.
- Beat in egg, then add pumpkin and water. Mix until combined.
- Whisk dry ingredients in separate bowl.
- Add dry ingredients to wet mixture. Fold gently until just combined.
- Stir in chopped walnuts.
- Pour batter into prepared pan. Smooth top.
- Bake 50-60 minutes until toothpick comes out clean.
- Let rest in pan 10 minutes, then cool on wire rack.
