Ingredients for Nancy's Pumpkin Bread
- 1 ¾ cups granulated sugar
- 4 large eggs
- Ginger
- Baking Soda
- Nutmeg
- Canola Oil
- Canned Pumpkin
- Salt
- Baking Powder
- 1 cup water
- Flour
- Cinnamon
- Ground Cloves
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Nancy's Pumpkin Bread? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Nancy's Pumpkin Bread
- Preheat oven to 350°F (175°C). Grease and flour three 8 1/2 x 4 1/2 inch loaf pans.
- In a large bowl, cream together 1 cup (2 sticks) softened butter and 1 ¾ cups granulated sugar until light and fluffy.
- Beat in 4 large eggs, one at a time, then stir in 1 teaspoon vanilla extract.
- In a separate bowl, whisk together 1 teaspoon baking soda, 1 teaspoon ground cinnamon, 1 teaspoon ground nutmeg, ½ teaspoon ground cloves, and ½ teaspoon salt.
- In a large bowl, combine 1 (15 ounce) can pumpkin puree, 1 cup water, and the dry ingredients. Mix until just combined.
- Gradually add the dry ingredients to the wet ingredients, alternating with the water, beginning and ending with the dry ingredients. Mix until just combined. Be careful not to overmix.
- Stir in 1 cup chopped walnuts (optional).
- Pour batter evenly into the prepared loaf pans.
- Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let cool in pans for 10 minutes before inverting onto a wire rack to cool completely.
- Once cooled, loaves can be sliced, wrapped in foil, and frozen for up to 3 months.
- To reheat, place frozen loaf in a preheated oven at 350°F (175°C) for 20-30 minutes, or until warmed through.
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
68g
Fat
3g
Carbs
9g
