This is the perfect time of the year to bake pumpkin bread. Your children can turn pumpkins into jack-o-lanterns while you turn the insides (which are normally just thrown into the trash) into delicious pumpkin bread. Pumpkin bread is yummy plain, but it’s even better when it contains chocolate chips!
- 3 cups flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 teaspoon ground cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon ground cloves
- 2 cups sugar
- 3 eggs
- 1/4 cup water
- 1/2 cup vegetable or olive oil
- 2 cups fresh or canned pumpkin puree
- 1 cup semisweet chocolate chips
- 1/2 cup chopped walnuts or pecans (optional)
- cooking spray
Preheat your oven to 350(180C). Combine first 7 ingredients in large bowl. Add eggs, water, oil and pumpkin. Using a wooden spoon, mix together until well blended. Add chocolate chips and nuts (if desired). Immediately pour batter into two 9x5x3 inch loaf pans coated with cooking spray. Do not fill to top of pans. Bake for 50-60 minutes, testing the middle with wooden pick at 45 minutes. Cool completely in pan or on wire rack before serving. Store in plastic bag in refrigerator for best keeping. You can serve one loaf and wrap the other in tin foil to freeze up to a month.
For an even more sweet pumpkin bread, you can make a glaze to pour on top. To make your sugar glaze, you’ll need 1 cup sifted powdered sugar and approximately 1-3 tablespoons milk. Mix together thoroughly and pour over warm pumpkin bread.