pumpkin bread

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Pumpkin bread is a very sweet quick bread that can be made anytime of the year. Though pumpkins are seasonal, you do not need fresh pumpkins to make this mouthwatering bread, the can pumpkin puree is all you need. The bread is moist, delicious and filling, you can't get enough of it. This recipe makes two types of pumpkin bread - Plain & Chocolate chip pumpkin bread.

Preheat the oven to 350 degrees F ( 180 degrees C).

Lightly grease two 9 inch pans.

• Add all the dry ingredients into a large bowl (flour, granulated sugar, brown sugar, baking powder, baking soda, salt, cinnamon,cloves) and mix to combine. Then set aside.
• In another bowl add eggs, pumpkin puree, water, oil, vanilla extract and beat to combine.
• Pour the wet ingredients into the dry ingredients and mix to combine. Do not overwork  it. Split the batter into 2 equal parts. Pour one batter  (plain) into one greased pan and add the chocolate chips to the other batter and mix to combine. Then pour the batter into the other greased pan. Sprinkle the  tops of both batter with the coarse sugar.
• Bake bread for 60 - 90 minutes or until the toothpick comes out clean.
• Set loaves on a rack and cool for a few minutes, then remove the loaves from the pans to continue to cool.
• Once the loaves are completely cool, wrap them in a plastic wrap until the next day. 
• You can enjoy your pumpkin bread the next day with any beverage of your choice.

3  1/3 cups all purpose flour

1 can (15 oz/425g) pumpkin puree

2 cups granulated sugar

2/3 cup brown sugar

1 tsp baking powder

1 tsp baking soda

1  1/2 tsps salt

1 tsp ground cinnamon

1 tsp vanilla extract

1/2 tsp cloves

2/3 cup water

1 cup vegetable oil

3/4 cup chocolate chips

4 large eggs (room temperature)

1 tbsp coarse sugar (optional)