Best Pumpkin Bread

Yields: 2 Loaves

 

3 - cups self rising flour, sifted (Do not substitute) -- Don't use All Purpose!
1 - teaspoons nutmeg
1 - teaspoon cinnamon
3 - cups sugar or 1 1/2 cups truvia or splenda baking blend
1 - cup vegetable oil or (1 - cup really soft butter)
2/3 - cup water
1 - teaspoon vanilla extract 
1  1/2 - cup fresh pumpkin puree or canned pumpkin
4 - eggs
1/2 - cup chopped pecans, optional
cinnamon sugar topping, optional

In a large bowl or kitchen aid stand mixer add the sifted flour, spices and sugar. Using the paddle attachment mix to combine.  

In a medium bowl blend the oil, water, vanilla and pumpkin. Add the wet mixture to the flour mixture and blend on low-medium speed. Add the eggs one at a time and mix to combine. 

Pour the batter into two greased 9 x 5 x 3 inch loaf pans that have been greased and lightly floured. If using cinnamon sugar lightly sprinkle some on top of bread before baking. 

Bake at 350 for 45 - 50 minutes. Bread is done when a toothpick inserted comes out clean and golden brown on top.

Remove from oven and run a offset spatula around the edges to loosen the bread. Cool in pan for about 10 minutes then remove from pan and cool completely on a baking rack.

Note: I also wanted to note that some people like to substitute applesauce in place of oil. I tried replacing 1 cup of applesauce instead of all oil and the bread was so dense and heavy, so I don't recommend it. I think you could get away with using half oil and half applesauce but not all applesauce. If making mini loaves - bake for 20 - 25 minutes. I also do not recommend using all purpose flour. The bread yields a dense loaf  when all purpose flour is used.