Pumpkin Bread – Revisited :)

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It’s that time of the year again so I am revisiting my pumpkin bread recipe – This one is for only 2 loaves rather than 4 like the one that I posted last year. 🙂 Here is the original recipe on my blog.

Pumpkin Bread

3 cups Sugar (yes, you can use Splenda)
1 cup Oil
4 Eggs
3-1/3 c  flour (we grind our own)
2 tsp baking soda
1-1/2 tsp kosher salt
1 Tbsp cinnamon
1 tsp nutmeg
2/3 cup water
1 15-ounce can pumpkin
OPTIONAL: 1 cup mini chocolate chips

  • preheat oven to 350 degrees and grease 2 bread pans
  • beat together eggs, sugar, and oil – set aside
  • In your mixer stir together flour, baking soda, salt, cinnamon and nutmeg
  • Stir together flour mixture, sugar mixture and water
  • beat in pumpkin
  • OPTIONAL: Stir in 1 cup mini chocolate chips
  • pour into 2 bread pans evenly.
Bake approximately 55 to 60 minutes..until a wooden skewer stuck in the center comes out clean. Remove from pan after 15 minutes. Cool on wire racks.

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