I’m sure I have written about my pumpkin bread recipe before but I made it recently to share at a meeting and was asked for the recipe so I am going to get it out here again. On top of that, I have new  photos.

First, I would love to give credit to the friend who sent me this recipe which is unique as it has no eggs in it. I received it via a message board years ago and do not remember who sent it to me. I have, oddly enough as I usual modify recipes, not made any substantial changes to the recipe. The changes I have made are with add ins – chocolate chips, cranberries, walnuts.

PUMPKIN BREAD

Blend together:

1 cup brown sugar, packed

2 cups granulated sugar

¾ cup vegetable oil (canola)

2/3 cup water

2 cups pumpkin puree (approximately 1 15 ounce can)

 

Sift together (or mix well with whisk):

2 teaspoons baking soda

1 ½ teaspoons salt

1 teaspoon each cinnamon, nutmeg and cloves (I always tend to use a heaping teaspoon of cinnamon)

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.

Fold in  your extras. I make this recipe two different ways – with cranberries and walnuts or with chocolate chips. If using the cranberry/walnut combination, I add two cups whole cranberries and 1 cup coarsely chopped walnuts. If I am using chocolate chips, I use 2 cups (a 12 ounce bag).

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