Pumpkin Bread

Pumpkin Bread with Chocolate Chips

Pumpkin Bread is another food the whole family can agree on. Whether or not to add chocolate chips, now that's a different story. This pumpkin bread recipe is adapted from a Betty Crocker recipe.

Pumpkin Bread
1 15oz can pumpkin
1 2/3 cup sugar
2/3 cup canola oil
2 teaspoons vanilla
4 eggs
2 cups all purpose flour
1 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon baking powder

• Preheat oven to 350* and grease the bottoms only of two loaf pans.
• Mix pumpkin, sugar, oil, vanilla, and eggs in a large bowl.
• Stir in remaining ingredients.
• Divide batter evenly between the two pans.
• Bake 55-65 minutes, until a toothpick comes out clean.
• Cool 10 minutes on a wire rack.
• Remove bread from pans and cool completely before cutting.

Notes: Because some of us like chocolate in this bread, I add 3/4 cup semi-sweet chocolate chips to the second half of the batter after filling the first pan. To keep the chocolate chips from sinking to the bottom and sticking, I spread a thin layer of plain batter in the bottom of the pan before adding the chocolate chip batter.