[ratings]

This Thanksgiving favorite is easy to make and is the perfect evil to indulge in for that afternoon snack! We eat way too much of this pumpkin bread around Thanksgiving time.

Total time: 90 minutes

Ingredients

• 2 cups granulated sugar
• 1 cup brown sugar
• 1 cup vegetable oil
• 2 cups flour
• 3 eggs
• 2 cups pumpkin puree
• 1½ cups crushed walnuts
• 3 tablespoons vanilla
• ½ teaspoon ground nutmeg
• ½ teaspoon ground cloves
• ½ teaspoon ground cinnamon
• 1 teaspoon baking soda
• ½ teaspoon salt
• ½ teaspoon baking powder
• ¼ cup butter or shortening

Directions

1. Preheat oven to 350ºF.
2. In a large mixing bowl, mix the sugar with the vegetable oil. Add the eggs, pumpkin puree and vanilla and mix well.
3. In a separate mixing bowl, sift two cups of flour. Add the nutmeg, clove, cinnamon, salt, baking powder and baking soda. Mix well with a fork.
4. While using a hand-mixer on low speed, slowly add the dry ingredients to the batter. Finally, mix in the walnuts.
5. Grease a 9-inch loaf pan with butter or shortening, pour in batter.
6. Bake in the oven for 50-75 minutes, until golden brown. The bread is done when you can insert a toothpick into the center of the bread and pull it out without any crumbs sticking to the toothpick.

Cook’s Notes

1. Yumm! Did you like this recipe? Have a look at our Pumpkin Walnut Muffins!
2. To make pumpkin puree from scratch all you need is one small sugar pumpkin and a hand-blender! Cut the pumpkin in half and scrape out the seeds. Cut the pumpkin into 2-inch wedges and place them in a large microwavable bowl. Cover and microwave on high for 15-20 minutes. Remove the pumpkin flesh from the rinds which should peel off easily, though be careful not to burn yourself. Use the hand-blender to puree the pumpkin – and you’re done!

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