Pumpkin bread isn’t just for fall or Thanksgiving. Fresh is best, but when offseason a quality canned pumpkin that is 100% pumpkin will work well. Try this nutritious bread any time of year. Add a dollop of honey and it tastes as wonderful as a dessert.
Indulge in this healthy and delicious pumpkin bread
- 3 1/2 cups wheat flour
- 3 cups raw sugar
- 2 tsp baking soda
- 2 tsp cinnamon
- 1 tsp salt
- 2 cups cooked (& cooled) pumpkin
- 1 cup vegetable oil
- 4 eggs
- 2/3 cup water
- 1 cup chocolate chips
- In one bowl, combine dry ingredients.
- In another bowl, combine wet ingredients.
- Add the wet ingredients to the dry. Mix.
- Add chocolate chips.
- Pour batter into two loaf pans.
- Bake for 75 minutes. Test with toothpick.
- Set on wire rack and cool completely before removing bread from pans. It tends to stick if you take it out too soon.
- For an extra treat, serve with a dollop of honey
This recipe is yummy but guilt-free since it contains many healthy ingredients.
Instead of fresh, cooked pumpkin you may use canned. I used a large can of Libby 100% pumpkin and had some left over. What’s left can be used in pancakes, chili, and lattes.
I received this recipe from fellow author, Debra St. John, writer of the Corral Series, the Holidays at The Corral Series, and numerous stand-alone romance novels, and featured it in my soon-to-be-released book, Just What I Kneaded. Check out my other recipes and my novels on my dinner club culinary cozy mysteries website. If you would like to know more about Debra St. John and her books, check out her website at: http://www.debrastjohnromance.com.