Tuesday Morning Tidy: Pumpkin Bread
My family LOVES this recipe! We make pumpkin bread from September through November. This recipe is especially delicious because it's the perfect amount of pumpkin and it melts in your mouth! It yields two loaves and you can freeze one or both of them for later.
- 3 1/2 cups of flour
- 2 tsp. baking soda
- 1 1/2 tsp. of salt
- 2 tsp. cinnamon
- 2 tsp. nutmeg
- 3 cups of sugar
- 4 eggs (beaten)
- 2 cups of canned pumpkin
- 2/3 cups of water
- 1 cup of vegetable oil
- 1 cup of chocolate chips or pecans (optional -- we use chocolate chips!)
Preheat oven to 350 degrees Fahrenheit. Combine flour, baking soda, salt, cinnamon, nutmeg and sugar. Add eggs, pumpkin, water and oil. Stir/mix until thoroughly blended. Add chocolate chips or nuts. Mix well and pour into two greased 9X5 loaf pans. Bake for one hour. Check progress by inserting knife in center. If knife isn't clean, continue to bake for another 5-10 minutes.
Remove from oven and let cool before serving!