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đŠâđł Instructions
- Preheat oven to 350°F (175°C). Grease two 9Ă5-inch loaf pans.
- In a large bowl, whisk together pumpkin puree, eggs, oil, water, and sugar until smooth.
- In a separate bowl, sift or stir together flour, baking soda, salt, and all spices.
- Gradually fold the dry ingredients into the wet mixture, stirring just until no streaks of flour remain.
- Divide batter evenly between the two pans.
- Bake for 55â60 minutes, covering tops with foil during the last 15â20 minutes if they brown too quickly.
- Let loaves cool in the pans for 15 minutes, then transfer to a wire rack. Cool completely before slicing.
đĄ Tips & Variations
- Toss in ½ cup chopped walnuts or pecans for extra crunch.
- Swirl in ½ cup chocolate chips or a ribbon of cream cheese before baking.
- For a sweet glaze, mix 1 cup powdered sugar with 2â3 tbsp milk and drizzle over cooled loaves.
- Wrap a loaf tightly and freeze for up to 2 monthsâthaw overnight in the fridge.
