I admit that I am one of those fans of pumpkin fall treats. I waited a little longer this year so I wouldn't tire of it quickly, but I have been making everything from pumpkin waffles, pumpkin pancakes, pumpkin cheesecake and now pumpkin bread. Maybe I secretly justify that these food items must be better for you since they have a vegetable in them. :) And despite one of my children's strong aversion to squash, he will eat all the pumpkin food I can throw at him. What are your favorite pumpkin recipes? This bread can be made with or without the chocolate chips, though the chocolate chips sure make it even tastier. Enjoy!
Spiced Pumpkin Bread
3 ½ cups flour 2 ½ cups
sugar
2 tsp baking powder 4 Large eggs
1 tsp baking soda 1 cup canola oil
1 tsp salt 1 –
15oz can pumpkin puree
1 Tblsp cinnamon 1/2 cup water
1 Tblsp nutmeg 1 tsp vanilla
1 1/2 cups chocolate chips
Preheat oven to 350*. Grease two 9 X 5 loaf pans. Sift together the flour, baking powder,
baking soda, salt, cinnamon, and nutmeg in a large bowl and set aside. Whisk together the sugar, eggs, and oil in a
separate bowl until well blended. Stir
in the pumpkin, water and vanilla and mix well.
Add the flour mixture to the pumpkin mixture and stir until all the
ingredients are moist and blended. Do
not overmix. Gently stir in the chocolate chips. Pour the batter evenly into
the prepared pans and bake about 1 hour until a toothpick inserted in the
center of each loaf comes out clean and the top begins to crack slightly. Let rest for 10 to 15 minutes before removing
from the pans. Serve warm or place on a
baking rack to cool.
Makes 2 loaves
*Adapted from Sara Foster.
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