The Best Ever Pumpkin Bread Recipe!

Here's the latest recipe from friend and masterful chef friend Jill Fisher! Jill has a B.S. in Food Science and Nutrition and is a licensed Personal Chef. She teaches cooking classes at Conejo Valley Adult School and Williams Sonoma in Thousand Oaks and has written articles for local food magazines such as 805 Living. To contact Jill, contact me!  Jill's new cookbook is coming out soon!

I asked Jill to provide a great pumpkin recipe given we are in between Halloween and Thanksgiving. So here it is!

The Best Ever Pumpkin Bread!

1 cup salad oil (not olive)

2/3 cup water

3 cups sugar

4 eggs

2 cups pumpkin

Whisk together in a large bowl.

1 tsp cinnamon

½ tsp nutmeg

1 ½ tsp salt

2 tsp baking soda

3 ½ cups flour

1 cup chopped pecans

Whisk together in a small bowl.

Stir the dry ingredients into the wet ingredients.  Mix well.  Pour into individual mini loaf pans (approximately 4-5) that have been sprayed with Pam Cooking spray.

Bake at 350F for 55 minutes.

Cool and slice.  These loaves freeze very well.

Note from Conejo Joe:  This recipe looks so easy that even I, an incompetent nincompoop in the kitchen, can make this pumpkin bread recipe!