Wednesday, October 26, 2011

Pumpkin Bread

Fall is my favorite season for many reasons: weather, clothes, colorful leaves, family fun, beautiful scenery and of course pumpkins.  You can find the tutorial here on how to use fresh pumpkins. It doesn't matter if you choose fresh pumpkin or canned pumpkin, this recipe is sure to warm up your kitchen and your family, and definitely give your home that fall aroma it's been begging for. I make them into muffins and freeze them, then take them out for a quick breakfast just heated up in the microwave.

Pumpkin Bread
makes 2-3 loaves

2 eggs
4 cups pumpkin (or use 1 29 ounce canned pumpkin + 1/2 cup applesauce)
4 cups sugar
1 cup vegetable oil
5 cups flour
1 tsp cinnamon
2 tsp nutmeg
4 tsp baking soda
1/2 tsp cloves
1 tsp salt
1 cup dairy free chocolate chips (optional)

Combine the eggs, pumpkin, sugar and oil together. Mix the spices together with the flour and add one cup at a time to the egg and pumpkin mixture. Gently fold in the chocolate chips if you choose to add them. Pour into 2-3 greased loaf pans and bake @ 325 for 1 hour or until the middle is cooked and a toothpick comes out clean. Cool in pan for about 10 minutes, then take out of the pan and cool on wire rack.

Note: This bread freezes really well. Wrap in tin foil or saran wrap and then put in a freezer ziplock bag.
You can also make muffins- bake @ 325 for about 20 minutes.

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