As soon as September hits, all I can think about is pumpkin.Pumpkin pancakes, pumpkin pasta, pumpkin soup, pumpkin everything! I try to hold off and save all my pumpkin baking for October, sometimes it works, sometimes it doesn’t. Now that we’re well into October, there’s no need to be ashamed, right? This is my favorite pumpkin bread, I make it every fall. It’s very simple and kid friendly, there aren’t too many overbearing spices. I only recently started adding chocolate chips, it’s amazing! (I don’t know if I trying to be healthier before? Whatever. It shouldn’t have taken me this long!)
2 cups pumpkin puree
2/3 cup water
1 cup cooking oil
3 cups white sugar
3 1/2 cups flour
2 teaspoons baking soda
1 1/2 teaspoons salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg*
1: Preheat oven to 350 degrees. Grease and flour 9×5 loaf pans. Greasing, then flouring you pan will create that “crust” all the way around your bread.
2: In a bowl, mix together pumpkin, eggs, oil, water and sugar. Combine well. In separate bowl, mix together flour, baking soda, salt, and spices. *I only like a little bit of nutmeg flavoring in my bread, so if you prefer more, add an extra 1/2 teaspoon. Gradually add dry ingredients to pumpkin mix. Mix well. Add desired amount of chocolate chips.
3: Pour mixture into pans and bake for 50-60 minutes.
Delivering loaves of bread to family and friends? Try wrapping your fresh loaf of bread in wax paper and top it off with some cute bakers twine. Super easy to package and transfer. Add this free printable thankful tag to your package and it’ll be a hit! You can download the free printable tags here. Happy baking!