Wednesday, March 16, 2011

Pumpkin Bread

This is a moist and delicious pumpkin bread recipe that I got at a church activity when we lived in California. The butterscotch or peanut butter chips are a nice surprise that make this bread taste very special. It makes a lot, but the leftovers freeze well...

1 (15 oz.) can pure canned pumpkin
1/2 cup water
1 cup canola oil
4 eggs
3 cups sugar (can sub. half for sugar substitute)
2 tsp. baking soda
1 1/2 tsp. salt
1 tsp. cinnamon
3 1/2 cups flour
1 bag (2 cups) butterscotch chips -or- peanut butter chips
  1. Preheat oven to 350° F. 
  2. Blend the pumpkin, water, oil, eggs and sugar until smooth. 
  3. Add the dry ingredients and mix well. 
  4. Stir in the butterscotch or peanut butter chips. 
  5. Pour batter into prepared pans. Follow baking times below, depending on size of pan:
  • 2 large lightly greased and floured loaf pans. Bake for 55-60 minutes.
  • 8 lightly greased and floured mini loaf pans. Bake for 20-30 minutes.
  • 44-48 paper-lined muffin tins.  Bake for 12-18 minutes.

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