Monday, November 9, 2009

Our Mother's Divine Pumpkin Bread . . . Yum!

This recipe was contributed by Sarah McKenna.

In the spirit of this lovely fall season, the first recipe that we are going to share is our mom's divine pumpkin bread. YUM! Seriously. It is so easy---throw everything in a mixer and bake---but perfectly moist and scrumptious. Whenever I make it people rave about it and say it's the best pumpkin bread ever. They think that I am quite skilled. Little do they know. :) Enjoy!

Chocolate Chip Pumpkin Bread

3 1/3 cups flour
3 cups sugar
1 teaspoon nutmeg
2 teaspoons baking soda
1 1/2 teaspoons salt
1 1/2 teaspoons cinnamon

Mix together.

1 cup cooking oil
2/3 cup water
4 eggs
2 cups canned pumpkin

Mix well.

1 cup chocolate chips (or nuts or coconut)

Pour into 2 or 3 greased and floured bread tins. (Baking PAM, baby! It ROCKS!)
Bake for one hour at 350 degrees.


Sis. Stokes said...

I think this is a fabulous idea. I am not a lazy chef, as you know, but with twin six month olds have absolutely NO TIME for simmering, sweating (vegetables), seasoning to perfection and so on. I would love to contribute if you'd be interested. I have collected several fast and easy goodies I'd be happy to share. Sure love ya!

Sarah said...

Hooray for this recipe! I LOVE LOVE LOVE this bread. Thanks for sharing it.

Sarah said...

BTW, I've made this bread substituting half of the oil with unsweetened applesauce and it's still delicious and moist (and a little easier on the waistline during the holidays :)

Rachel said...

I have to admit, I put in an ENTIRE bag on chocolate chips instead of just one cup! :)