Amish Pumpkin Bread is a delightful treat that captures the essence of fall with its warm spices and moist texture. If you’re looking for a comforting recipe to spice up your baking routine, the one is sure to please everyone at your table.
For those who need substitutions, vegetable oil could be swapped with melted butter for a richer flavor. If nut allergies are a concern, you can easily leave out the chopped nuts or replace them with seeds. When sourcing pumpkin, canned pumpkin works just fine, but fresh, cooked pumpkin can add a delightful twist if you have it on hand.
Bread & Rolls
Amish Pumpkin Bread Recipe
Ingredients
- 3 cups sugar
- 1 cup vegetable oil
- 4 eggs, beaten
- 1 (1 lb) can pumpkin
- 3 1/2 cups flour
- 2 teaspoons baking soda
- 2 teaspoons salt
- 1/2 teaspoon clove
- 1 teaspoon cinnamon
- 1 teaspoon allspice
- 1 teaspoon nutmeg
- 2/3 cup water
- 1 cup chopped nuts
Instructions
- In a large mixing bowl, combine 3 cups of sugar, 1 cup of vegetable oil, and 4 beaten eggs until well blended.
- Add 1 can of pumpkin to the mixture, stirring to incorporate it thoroughly.
- In a separate bowl, whisk together the dry ingredients: 3 1/2 cups of flour, 2 teaspoons of baking soda, 2 teaspoons of salt, 1/2 teaspoon of clove, 1 teaspoon of cinnamon, 1 teaspoon of allspice, and 1 teaspoon of nutmeg.
- Gradually add the dry ingredients to the wet mixture, mixing gently until just combined.
- Pour in 2/3 cup of water and stir until everything is well combined but do not overmix—lumps are okay.
- If you’re feeling nutty, fold in 1 cup of chopped nuts at the point.
- Grease and flour two standard loaf pans, or four mini loaf pans, ensuring a good coating to prevent sticking.
- Divide the batter evenly between the prepared pans, filling them about two-thirds full.
- Bake in a preheated oven at 350 degrees Fahrenheit for 1 hour, or until a toothpick inserted into the center comes out clean.