PUMPKIN BREAD

Pumpkin Bread image

I've had this recipe for years; it was given to me by a friend. This is a moist fragrant quick bread. Use what appeals to you whether it is simply dates and nuts or chocolate chips to make it your own. I have used cooked acorn squash puree in place of pumpkin puree with good results.

Provided by Lorrie in Montreal

Time 1h10m

Yield 2 loaves, 6-8 serving(s)

Number Of Ingredients 13

Ingredients

1 1/2 cups sugar
1 teaspoon baking soda
1/4 teaspoon baking powder
3/4 teaspoon salt
1/2 teaspoon ground cloves
1 1/2 teaspoons ground nutmeg
1 teaspoon cinnamon
1 3/4 cups flour
1/2 cup oil
2 eggs
1 cup pumpkin puree
1/2 cup water
1/2 cup nuts or 1/2 cup chocolate chips

Steps:

Grease and flour 2 small loaf pans.
Sift dry ingredients together.
Add oil, eggs, pumpkin, and water and mix well.
Stir in dates and nuts.
Bake in a 350°F oven for approximately 1 hour or when center is pierced with a wooden skewer and comes out clean.
Let cool and unmold.

Nutrition Facts : Calories 554.9, Fat 20.4, SaturatedFat 3.1, Cholesterol 62, Sodium 542.1, Carbohydrate 89.2, Fiber 2.5, Sugar 58.2, Protein 6.4

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