My favorite pumpkin bread recipe


The other day we were making pumpkin bread and one of the kids asked me where I got the recipe from. I shook my head, "I don't remember," I told them. It's a recipe that's been printed off and taped into a notebook. The edges are a little torn, the paper a little splattered. I've been making this recipe since both kids were in diapers, maybe even since before Paige was born. There's no website listed, and it's not one my mom, or my mother in law, uses. But it's my favorite. It's moist, makes two loaves which only ever lasts two days, and when I turn the mixer on and smell the pumpkin I can picture Fynn as a chubby toddler sitting on the counter with a mixing bowl on his head like a helmet, licking a spoon full of orange batter, his striped pajama pant clad legs swinging wildly. 

It's the recipe I'll send my kids off into the world with, the one they'll make and think of home. 

And I wanted to share it with you all. So here it is, my favorite pumpkin bread recipe. Origin unknown, but I most certainly didn't create it myself. My endless gratitude for whoever did!

Pumpkin Bread

Ingredients: 
1 1/2 cup sugar
1 cup oil of choice (coconut, vegetable, whatever...)
3 eggs
1 16-oz can pumpkin
3 cups all purpose flour (I use Bob's Red Mill gluten free one to one)
1/4 tsp ground cloves
1 tsp ground cinnamon
1 tsp ground nutmeg
1 tsp baking soda
1/2 tsp salt
1/2 tsp baking powser
1 bag chocolate chips (optional, but I always use them!)

Method: 
Preheat oven to 350 degrees F. Butter and flour (or just use oil, like I do...) two 9x5x3 inch loaf pans. Beat sugar and oil in large bowl to blend. Mix in eggs and pumpkin. Sift flour, cloves, cinnamon, nutmeg, baking soda, salt and baking powder into another large bowl. Stir into pumpkin mixture in two additions. Mix in chocolate chips if desired. 

Divide batter equally between prepared pans. Bake until tester inserted into center comes out clean, about 1 hour (though I start checking at 50 minutes and sometimes that's all it takes). Transfer to racks and cool for 10 minutes. Cool. Slice. Enjoy!


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