Super Moist Pumpkin Nut Bread

This evening’s baking project was pumpkin nut bread. I’ve been using the same recipe since college days. It’s so moist, and freezes well. When I make up this bread, I bake it in miniature-sized loaf pans and freeze up about half of it. I like to have this bread on hand to be able to pull out of the freezer to serve at brunches and teas. Here’s the recipe:

SUPER MOIST PUMPKIN NUT BREAD

1 cup butter, softened
4 cups granulated sugar
6 eggs
1 large (29 oz.) can pumpkin
1 cup water
2 ½ cups all purpose flour
2 cups whole wheat flour
2 ½ tsp. baking soda
1 tsp. baking powder
1 ½ tsp. salt
2 tsp. cinnamon
1 ½ tsp. ground cloves
1 ½ cups chopped walnuts

Blend butter and sugar together in large bowl. Add eggs, pumpkin and water. Blend in flours, soda, baking powder, salt, cinnamon and cloves. Stir in nuts. Grease 4 regular sized loaf pans, or 10 miniature-sized loaf pans. Pour in batter. Bake large loaves for about an hour and small loaves for about 35-40 minutes, or until toothpick inserted in center comes out clean. Loose sides of loaves from pans; remove from pan. Cool loaves on rack before slicing.

Happy baking!
~Becky