- 1/2 cup vegetable oil
- 1 1/3 cups granulated sugar
- 2 large eggs
- 1 cup pumpkin puree (not pumpkin pie filling)
- 1/3 cup water
- 1 3/4 cups all purpose flour
- 1/4 tsp baking powder
- 1 tsp baking soda
- 3/4 tsp salt
- 1/2 tsp nutmeg
- 1/2 tsp vanilla extract
- 1/2 cup chopped walnuts or pecans, optional
- 1/2 cup dried cranberries or raisins, optional
Preheat the oven to 350°F. Lightly grease one 8 1/2″ x 4 1/2″ loaf pan.
In a large bowl, beat together the oil, sugar, eggs, pumpkin, and water. Add the flour, baking powder, baking soda, salt, nutmeg, and vanilla, stirring to combine. Mix in the dried fruit and nuts, if you’re using them. Spoon the batter into the prepared pans. Bake the bread for 60 to 80 minutes, or until a cake tester or toothpick inserted in the center of the loaf comes out clean; and that same tester inserted about 1/2″ into the top of the loaf doesn’t encounter any totally unbaked batter. Remove the bread from the oven, and cool it on a rack. When it’s completely cool, wrap it well in plastic wrap, and store it overnight before serving.