THE best Pumpkin Bread recipe
Around this time of year, I always get a craving for the best pumpkin bread recipe ever. A couple of years ago, I found a recipe that had chocolate chips in the pumpkin bread that was good but Cliff tweaked it and made it so much better than my original recipe. This is usually what happens at the Kidwell household. This one gets make several times in the Fall and doesn't last more than 3 days at our house before it's gone.
Ingredients: 1 (15 oz) can pumpkin puree 4 eggs 1 cup vegetable oil 2/3 cup water 3 cups white sugar 3 1/2 cups all-purpose flour 2 teaspoons baking soda 1 1/2 teaspoon salt 1 teaspoon ground cinnamon 1 teaspoon ground nutmeg 1/2 teaspoon ground cloves 1/4 teaspoon ground ginger 2 teaspoons pumpkin pie spice 1 (11.5 oz) bag of chocolate chips
We use the Pumpkin Pie Spice from The Spice House, a company that we found out about on one of our visits to Chicago. We love ordering spices from them since they are fresh and have a ton of choices that are really reasonable.
In a large bowl, mix together all the wet ingredients (pumpkin puree, eggs, oil, water and sugar) until well blended.
In a separate bowl, whisk togehter the flour, baking soda, salt, and spices.
Stir the dry ingredients into the wet ingredients just until blended. Fold in the chocolate chips.
Pour batter evenly into three oiled pans.
Bake for 50 minutes at 350 degrees. Loaves are done when a toothpick comes out clean. Enjoy! It's really good fresh out of the oven but even better cold from being in the refrigerator.
Speaking for Fall, I've still got spots available for Fall Mini Sessions October 13th! Click here for more information and to sign up!