Pumpkin Bread

One of the recipes that everyone seems to love is my Pumpkin Bread. This recipe is from someone that use to work with my mom and I have used it for over 25 years!

Pumpkin Bread

Preheat oven to 350 degrees

Combine in a large bowl combines the following ingredients:

1 C. Canned Pumpkin (not the pumpkin pie mix, just pureed pumpkin)

½ C. Water

½ C. Vegetable Oil

2 Eggs

In another bowl combine these ingredients, mixing well:

1 ½ C. Sugar

1 2/3 C. Flour

¾ tsp. Salt

¼ tsp. Baking Powder

1 tsp. Baking Soda

½ tsp. each of: Nutmeg, Cinnamon and Cloves

Add the dry ingredients to the pumpkin mixture, adding about 1 cup at a time and mixing well, before adding more of the dry ingredients. I use a whisk; it just seems to combine everything better.

* After all the flour mixture is added you may add about 6 oz. of White Chocolate Chips and ½ C. of Pecan, if desired.

This recipe is so versatile as far as how you bake it. You can make loaves, mini loaves, muffins or mini muffins. You will just have to watch the baking time. Make sure you spray whichever pan you decide on with cooking spray so they won’t stick. As a general guide, the regular loaf pans will take about 45-55 minutes and regular muffins take about 10-12, depending on your oven. Test them with a toothpick. They are done when the toothpick comes out clean. Remove the pan to cool for 5 minutes and then turn out on a cooling rack to cool.

TIPS: Rarely is one batch enough! I often will triple the batch and throw a bunch of them in the freezer. If you want to triple the batch, make sure you use a LARGE bowl to mix it in. Also, purchase the 29 oz can of pumpkin; it is 3 cups of pumpkin which is just the amount needed.

And for the love of all things good…ONLY USE LIBBY’S PUMPKIN PUREE.

Trust me.