Pumpkin Bread

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IMG_20141121_190038018 - CopyThis recipe is one that my Mother has been making for a long time. I’m not sure we even know where it came from anymore we’ve been making it for so long. It is one of my absolute favorite recipes to make with fresh pumpkin puree.I’ve altered my Mom’s original recipe slightly to suit my own tastes. I think it has more of a complex flavor with the addition of the vanilla extract. This time around I made a mixture of plain and chocolate chip muffins and small loaves of bread.Pumpkin Bread Recipe:2 1/2 Cups Sugar1 Cup Oil4 Eggs2 Cups Pumpkin Puree or a 15 oz canBeat first 3 ingredients together then add the pumpkin.IMG_20141120_132928618 - Copy3 1/3 Cup Flour1 tsp Baking Powder2 tsp Baking Soda1/2 tsp Ground Cloves, 1 tsp Cinnamon, 1 tsp Nutmegor1 TBS Pumpkin Pie Spice1 tsp Vanilla Extract2/3 Cup Water Optional:Chocolate ChipsChopped NutsAdd dry ingredients and mix well.IMG_20141120_133224613 IMG_20141120_133405304 Add water and mix again thoroughly. DO NOT FORGET THE WATER!!!!IMG_20141120_133542768 - CopyAdd choc chips or berries.IMG_20141120_134104458 - Copy IMG_20141120_134614286 - Copy Then place in greased pans filling the pans 3/4 of the way full.IMG_20141120_133945122 IMG_20141120_134909079 - Copy Bake on 350 for 1 hour for regular sized loaf pans or 20-25 minutes for muffins/mini loaf pans. Use a toothpick to test doneness.IMG_20141120_142234508 - Copy IMG_20141121_190026815 - Copy This will make 2 large loaves or 2.5 dozen regular sized muffins.