This no-knead, dense, and soft quick bread has been tested by 6 generations
What you need to make it
In a large bowl whisk the flour, baking soda, salt, cinnamon, nutmeg, ginger, and sugar together.
Combine the eggs, water, pumpkin puree, and olive oil together in a separate small bowl, but don’t overmix.
Pour the wet ingredients into the dry and stir until just fully mixed. Grease a 9×5 loaf pan and dust with flour. Pour the batter into the prepared pan and bake at 350º for 60 minutes.
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