Pumpkin Bread

Submitted by Lorrie in Montreal

"I've had this recipe for years; it was given to me by a friend. This is a moist fragrant quick bread. Use what appeals to you whether it is simply dates and nuts or chocolate chips to make it your own. I have used cooked acorn squash puree in place of pumpkin puree with good results."

 

• Ready In: 1hr 10mins
• Ingredients: 13
• Yields: 2 loaves
• Serves: 6-8

ingredients

• 1 1⁄2 cups sugar
• 1 teaspoon baking soda
• 1⁄4 teaspoon baking powder
• 3⁄4 teaspoon salt
• 1⁄2 teaspoon ground cloves
• 1 1⁄2 teaspoons ground nutmeg
• 1 teaspoon cinnamon
• 1 3⁄4 cups flour
• 1⁄2 cup oil
• 2 eggs
• 1 cup pumpkin puree
• 1⁄2 cup water
• 1⁄2 1/2 cup nuts or 1/2 cup chocolate chips

directions

1. Grease and flour 2 small loaf pans.
2. Sift dry ingredients together.
3. Add oil, eggs, pumpkin, and water and mix well.
4. Stir in dates and nuts.
5. Bake in a 350°F oven for approximately 1 hour or when center is pierced with a wooden skewer and comes out clean.
6. Let cool and unmold.

Reviews

[The Lovable Curmudg]

I roasted a sweet pumpkin and pureed the pulp in my food processor. We all loved the flavor, but will bump up the spices by half next time. (Which will be quite soon.)

 

[conniecooks]

I made this recently, excellent!

 

[BasilBee]

I am a pumpkin fiend -- I have an entire book of clipped pumpkin recipes. This recipe is nothing like the thick, heavy, needs-cream-cheese-on-top pumpkin bread recipes you may have had before. This is BY FAR the best pumpkin bread recipe I have tried. Easy, simple and absolutely fluffy, moist and delicious. Excellent recipe. I used Giradelli bittersweet chocolate chips and baked it in a bundt pan for one hour.

 

[LilPinkieJ]

Very moist and flavorful pumpkin bread. I used chopped dates, which my kids thought were big raisins. This had just the right amount of spice in it, and not overwhelmingly strong in cloves. I made mine as a regular bread, maybe because I don't feel quite as guilty for eating it for breakfast if it looks like "bread". :) I used canned pack pumpkin, and I can't wait to make it with some fresh roasted pumpkin this fall. Made and Reviewed for 123 Hit Wonders. Thanks! :)

 

[Suzanne]

I took Crafty Lady's advise and made this in a bundt pan and added chocolate chips (1 cup). I baked for approx 50 minutes and it turned out perfect! Very moist and delicious! I will make again for the family Christmas party just to add a new twist...thanks for sharing, Lorrie.