This pumpkin quick bread is super delicious. Besides loving quick breads…and muffins…etc., I also love anything pumpkin. Although Thanksgiving is past, I still think pumpkin is a must for this season…maybe even into January.
You could definitely add chocolate chips to this bread for some extra pizazz. I don’t really like chocolate chips in my breads, but the hubby loves it. I made him an extra mini loaf and sprinkled it generously with chocolate chips.
This recipe makes 2 full size (8×4 inch) loaves. However, instead of 2 big loaves I made it into 1 full loaf and 8 mini loaves. The bread rose wonderfully even though I stretched it out the batter a little. (Usually recipes make 4-6 mini loaves.)
Adapted from: Brown Eyed Baker
Yield: 2 8×4 inch loaves or 1 8×4 loaf and 8 mini loaves
3 1/3 cups all purpose flour
1/2 teaspoon baking powder
2 teaspoons baking soda
scant 1 1/2 teaspoons salt
2 teaspoons cinnamon
1 teaspoon nutmeg
1/4 teaspoon cloves
1 cup vegetable oil
2 2/3 cups white sugar
1 can pure pumpkin puree (15 ounces)
2/3 cup water
1 teaspoon vanilla extract
- Grease 2 8×4 inch loaf pans. Preheat oven to 350°.
- In a bowl, combine flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
- In a separate large bowl, mix together oil and sugar. Add eggs, pumpkin, water and vanilla extract and mix until well combined. Stir in dry ingredients just until moistened.
- Pour into 2 prepared loaf pans. Bake for 60-80 minutes, or until toothpick inserted in center comes out clean. Cool bread in pans; once completely cooled, remove from pans and serve.