I am pumpkin crazy this year. It’s a little out of control. I think I’ve make at least one pumpkin item every week for the past four or five weeks. I hope Micah doesn’t get sick of it, because I have at least five more pumpkin dishes on my to-make list.
Today, I bring you pumpkin bread. I borrowed Ruthie’s recipe, but I used less nutmeg, because I dunno… too much nutmeg grosses me out. I like my nutmeg in moderation. Oh, and I couldn’t help but add chocolate chips to one of the loaves. But who can really?
PUMPKIN BREAD
What you need:
3 1/3 cup white flour
2 tsp baking soda
1 1/2 tsp salt
2 tsp cinnamon
3/4 tsp. nutmeg
1 tsp ginger
3 cups sugar
4 eggs
2/3 cups water
2 cans pumpkin puree
1 cup vegetable oil
1 cup chocolate chips {optional – but not really…}
What you do:
*This recipe makes two loaves.
1. Combine all dry ingredients in a large bowl
2. Add wet ingredients and mix until fully combined
3. Pour batter into greased loaf pans (2)
4. Bake at 350 degrees for 1 hour
Dry ingredients.
Mix with not-dry ingredients.
Pour into greased loaf pans. Should be filled about 2/3 of the way.
Bake for an hour{ish} and voila!
Easy peasy. In retrospect, I probably should have just added chocolate chips to both… who uses restraint when it’s pumpkin season?
Enjoy!
|Linking to: Stonegable, Rattlebridge Farm, Something Swanky, Sugar and Dots, and Tatertots + Jello|
yummy yummy! I am going to make some next week to bring to neighbors!
I LOVE pumpkin bread… I've been a bit pumpkin crazy myself. Pumpkin cheesecake, cookies, dump cake… the list goes on!