This is originally found at a local bakery. I hunted for a close recipe and then adjusted to get it like the local store. My daughter can easily eat a whole loaf!
Servings: 3 loavesCook Time: 50 min
1 (15 ounce) canned pumpkin puree
1 cup vegetable oil
2/3 cup water
1 1/2 cups white sugar
1 1/4 cups brown sugar
1 tsp vanilla
3 1/2 cups all-purpose flour
2 teaspoons baking soda
1 1/2 teaspoons salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/4 teaspoon ground ginger
1 cup semi-sweet chocolate chips (opt)
1/2 cup chopped walnuts or pecans (opt)
Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 7×3 inch loaf pans.
In a large bowl, mix together pumpkin puree, eggs, oil, water, vanilla and sugars until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves, ginger, nuts, and chocolate chips. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans.
Bake for about 50 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean. Half of the oil can be switched out to applesauce. This freezes well. Can also be made into muffins.
Did you make this recipe? Share your photo here:
Make sure the page has finished loading before you upload a photo.
Max photo size is 512KB. The best size to upload is 500 x 375 pixels.
By uploading a photo, you attest that this photo belongs to you. If you are uploading a photo that does not belong to you, please provide documentation that you have permission to use the photo to FBRblog(at)yahoo.com or the photo will not be approved.