Originally posted to Instagram November 21, 2019
This bread could be more pumpkiny and that’s partially my bad. I used 1c of pumpkin like the recipe states instead of the 16oz (2 cups) that is noted to the side but next time ill try the 16oz and see what the difference is. The nuts are a nice addition that I wouldn’t normally use in a pumpkin bread and if you wanted to use less refined sugar I think coconut sugar would be nice in this.
I definitely suggest trying this, it’s been requested a few times already since making it.
1c corn oil (I used vegetable oil)
2 tsp baking soda
3 1/2c flour
1c chopped nuts (optional)
Beat the first 6 ingredients together then add the remaining ingredients in order one at a time.
Divide into 3 small loaf or 2 large loaf pans. Bake at 350 for about 1 hour or till toothpick comes out clean (mine took a little longer to be done). Cool 10 minutes then remove from pans and let cool completely before digging in
I have made this several times since posting this recipe and it has become my go-to pumpkin bread.