Frolicking Food Scientist and Fiber Fanatic
It's November!  And as the ABAC college students reminded me last night, it's also No-shave November.  And, no, those 2 things have nothing to do with each other, but I decided to make pumpkin bread anyway.  My friend, Cindy, shared this recipe with me and it's a winner.

In a large bowl blend 2 cups pumpkin, 3 cups sugar, 1 cup oil,  4 eggs (preferably without the shells....if you accidentally drop in a shell, offer a Hershey bar to whoever finds it.)  Add 2/3 cup water, (you can also cut the oil to 1/2 cup and add 1/2 cup applesauce if you're watching fat intake, but I prefer the full-fat version). Then add 3 1/2 cups flour, 2 teaspoons soda, 1 1/2 teaspoons salt, 1 teaspoons cinnamon, 1 teaspoon nutmeg, and 1/2 teaspoon ginger. Now for my favorite part....add about 1 cup of chocolate chips.  Good for the soul, and whatever else is ailing you.....

Pour batter in 2 loaf pans. Bake for 60 to 70 minutes.   Let cool in pans 5 minutes, then remove from pans and cool on rack.  Enjoy!!
Next time I'll clean my oven before I do oven shots....


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