Ingredients

The following ingredients have 6 Servings
  • Cooking spray
  • 1 2/3 cups all-purpose flour
  • 1 cup granulated sugar
  • 1/3 cup light brown sugar
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves, or to taste
  • 1/2 teaspoon ground nutmeg
  • 10 ounces pumpkin purée (just over a cup-full if you\'re measuring and not weighing)
  • 1/2 cup chopped toasted pecans or walnuts, optional
  • 1/3 cup vegetable oil

Instruction

  • Heat the oven to 325°F. Spray one large (about 9-by-5-inch) loaf pan with cooking spray.
  • In a large bowl, mix the flour, granulated sugar, brown sugar, baking soda, cinnamon, cloves, and nutmeg. In another bowl, mix the pumpkin purée, pecans, if using, and oil.
  • Add the pumpkin mixture to the flour mixture and stir well until smooth. (It's a thick batter!) Spoon into the prepared pan pan and lightly smooth out the top with a spatula.
  • Bake for about 1 hours and 15 minutes, until a tester inserted into the center comes out dry and clean. Let cool. It'll seem like the loaf doesn't want to come out; just give it a few good slaps on the bottom of the pan, and it'll come right out.
  • If you'd like to make three large loaves, triple the ingredients, use a 29-ounce can of pumpkin purée, and mix in a great big bowl. Bake for 1 hour and 30 minutes. This full recipe can make 7 mini loaves (6-by-3-inch mini loaf pans). Bake the mini loaves for 1 hour.