Pumpkin Bread

This is originally found at a local bakery. I hunted for a close recipe and then adjusted to get it like the local store. My daughter can easily eat a whole loaf!

Difficulty: Easy

Servings: 3 loaves

Cook Time: 50 min

Ingredients

1 (15 ounce) canned pumpkin puree
4 eggs
1 cup vegetable oil
2/3 cup water
1 1/2 cups white sugar
1 1/4 cups brown sugar
1 tsp vanilla
3 1/2 cups all-purpose flour
2 teaspoons baking soda
1 1/2 teaspoons salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/4 teaspoon ground ginger
1 cup semi-sweet chocolate chips (opt)
1/2 cup chopped walnuts or pecans (opt)

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 7×3 inch loaf pans.
In a large bowl, mix together pumpkin puree, eggs, oil, water, vanilla and sugars until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves, ginger, nuts, and chocolate chips. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans.
Bake for about 50 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean. Half of the oil can be switched out to applesauce. This freezes well. Can also be made into muffins.

Categories: Appetizers & Snacks, Breads, Budget, Gift Basket Goodies, Holiday, Old-Fashioned, Other Breakfast, Potluck, Vegetable Breads

Tags: bake-sale, Thanksgiving