Thursday, October 10, 2013

Pumpkin Bread Upgrade!

              This parade of pumpkin all began, many moons ago, with a simple quick bread recipe that I upgraded with mini chocolate chips, and the rest is history, in my house anyway! This has to be the most requested bread I make, with my chocolate banana bread coming in a close second. I love this recipe too because it makes 2 good size loaves or about 6 mini loaves, perfect for sharing!

Pumpkin Bread

2 2/3 cups sugar
2/3 c. canola oil
1 (16 oz.) can pumpkin
2/3 c. water
4 eggs
3 1/3 c. all purpose flour
2 tsp. baking soda
1 tsp. each cinnamon, cloves, nutmeg
2 tsp. vanilla
1/2 tsp. baking powder
1 bag mini chocolate chips

  Heat oven to 350. Grease 2 loaf pans, set aside. Mix sugar and oil in large bowl till well blended. Stir in pumpkin, water, and eggs. Mix in flour, baking soda, baking powder and spices. Add vanilla. Stir in chocolate chips, blend well. Pour into pans and bake for one hour or till toothpick comes out clean. Mini loaf pans take less time. Cool before slicing or packaging.


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