Back about four years ago, a friend gave me this pumpkin bread recipe that does not use eggs.  Most of my quick breads use three or four eggs and I am not a big egg person so was trying to find ways around it.

I love this recipe with a good mug of cocoa in the winter.  It does take a while to make and I alter it slightly each time I make it.  This particular baking of it, I added about a half cup chopped walnuts and a cup of chocolate chips.  It is also good with raisins or dried cranberries in it.

PUMPKIN BREAD

Blend together:

1 cup brown sugar, packed

2 cups granulated sugar

¾ cup vegetable oil (canola)

2/3 cup water

 

Sift together (or mix well with whisk):

2 teaspoons baking soda

1 ½ teaspoons salt

1 teaspoon each cinnamon, nutmeg and cloves

3 ½ cups flour (I use 2 cups whole wheat flour and 1 ½ cups unbleached all-purpose flour)

 

Mix dry and wet ingredients all together until smooth, by hand or with electric mixer; do NOT overbeat.  Pour into loaf pans and bake at 325F.  Let cool 15 minutes and remove from pans to finish cooling.

 

2 ½ “ x 4 ½ “ x1 ½ “ pans; 11-12 loaves; ½ cup batter each; bake for 45 minutes

3” x 6” x 2” pans; 6 loaves; 1 cup batter each; bake for 55-60 minutes

8” x 4” x 2” pans; 3 loaves; 2 cups batter each; bake for 1 hour, 15 minutes

9” x 5” x 2” pans; 2 loaves; 3 cups batter each; bake for 1 hour, 25 minutes

Muffins:  makes 24; bake 25 minutes at 350F