It is fall! I love to make pumpkin bread this time of year. It is funny that I never want pumpkin bread in July. I make these into muffins and then I have them for a long time. These freeze well and if you make muffins, they are a perfect grab and go for breakfast.
1 can (15 ounces) pumpkin (not pumpkin pie mix)
2/3 Cups sugar
1 Cup Packed Brown Sugar
2/3 cup vegetable oil
2 teaspoons vanilla
3 cups all-purpose flour
2 teaspoons baking soda
½ teaspoon baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon ground cloves
½ teaspoon nutmeg
½ cup coarsely chopped nuts, if desired
½ cup Chocolate Chips, if desired
Move oven rack to low position so that tops of pans will be in center of oven. Heat oven to 350ºF. Grease TWO 9-inch loaf pans, with shortening then sprinkle sugar over the shortening. (Like dusting with flour when making a cake.)
In large bowl, stir together pumpkin, both of the sugars, oil, vanilla and eggs. In another bowl combine all the dry ingredients. Add the wet ingredients to the dry ingredients. Stir in nuts and/or chocolate chips. Pour into pans.
Bake 9-inch loaf 1 hour 10 minutes to 1 hour 20 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaves from pans; remove from pans and place top side up on wire rack. Cool completely, about 2 hours, before slicing. Wrap tightly and store at room temperature up to 4 days, or freeze up to 2 months.
To make muffins put batter into greased and sugared muffin tins. Makes 36. Bake 20 minutes or until toothpick comes out clean. About 20 minutes.
To make Gluten Free use Gluten Free Flour instead of regular flour. Add ½ teaspoon of Xanthium Gum if your GF flour doesn’t have it included. Gluten Free works best as muffins. Or make 3 loaf pans and Gluten free tends to fall in the middle.
Dairy Free as written.
Have a wonderful fall! Enjoy a beautiful drive in the mountains. Cascade Springs is beautiful this time of year! We have so many wonderful things to do in this little valley.