Pumpkin Bread just like all fruit breads is a great breakfast treat. Adding just 1 cup of pumpkin puree brings just enough flavor to the bread.
4 tablespoons unsalted butter, softened, plus a chunk for the pan
1 3/4 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1/4 teaspoon ground cloves
1 1/2 cups sugar
1/4 cup vegetable oil
2/3 cup of water
1 cup pumpkin puree
Preheat the oven to 350°F. Butter a 9-inch loaf pan.
Whisk together the flour, salt, baking soda, baking powder, cinnamon, nutmeg, allspice, and cloves in a small bowl.
Beat the butter, sugar, and oil with a mixer on high speed, scrape down the sides and bottom of the bowl a few times, mix until light and fluffy, about 1 minute.
Add the pumpkin puree and mix until combined. Add the eggs, one at a time, and mix until just incorporated. Mixing on low speed, slowly add the flour mixture and 2/3 cup water and mix until just combined. Spread the batter into the prepared pan and bake until a toothpick inserted into the center comes out clean, 1 hour to 1 hour 15 minutes. Let cool in the pan on a wire rack for 10 minutes. Remove from the pan and let cool completely.
Look at other pumpkin recipes https://traderscreek.com/recipes/recipe-index/