Maggie’s Menu: Pumpkin Bread
Message from Maggie:
It’s that time of the year when its all things pumpkin flavor at the grocery and in restaurants. I will admit to my basic-ness when my grocery cart contained a few (errr… five) of these items after my last shop. I bought so many pumpkin-esk things that I have made the distinction that I like pumpkin flavored things not pumpkin spice flavored things… but I digress. Below is a Gentile family favorite for the ultimate pumpkin bread- made with real pumpkin so you know it’s good! Enjoy throughout the fall.
Ingredients:
- 5 cups of flour (Note: I like to use King Arthur’s gluten free flour)
- 1 Tablespoon baking soda
- 1 3/4 teaspoon cinammon
- 1 1/8 teaspoon ground cloves
- 1 teaspoon salt
- 4 cups sugar
- 1- 29 ounce can pumpkin puree
- 3 eggs
- 1 cup vegetable oil
- 2 cups chocolate chips (Note: I like to omit these but Mr. Magpie insists on including)
Instructions:
- Preheat oven to 350 degrees.
- Spray 2- 9 inch loaf pans.
- Whisk together flour, baking soda, cinnamon, cloves, and salt and set aside.
- Combine sugar, pumpkin and egg in a very large bowl. Beat by hang with wooden spoon until well blended.
- Add oil to large bowl and beat to combine.
- Add flour mixture and stir until flour disappears.
- Stir in chocolate chips if including.
- Pour batter into loaf pans.
- Bake 1 hour and 10 minutes before checking. May take up to 1 hour and 20 minutes. Breads are done when top springs back when touched and nothing looks wet.
Yields 2 loafs- about 18 servings
Allergen Information:
- This recipe is dairy free.
- This recipe is gluten free if made with gluten free flour.
- This recipe is nut free.
- This recipe is vegetarian.
Nutrition Information:
Photograph:
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