I found a delish pumpkin pie recipe that my daughter L O V E S, but when I told her I was making it she told me it was too soon.  Apparently that's a November recipe.  However, when I told her I had a new recipe for pumpkin bread from Taste of Home, she was all for me giving it a shot.  Since we're not big nut and raisin fans I put chocolate chips in instead.


The pic above is just before I placed it in the oven.  We could barely wait for it to cool when it came out...in fact, we didn't, we cut it way too soon, slathered it with butter and it was just as good, if not better than pumpkin pie.  I will definitely make this again, although it made one large loaf, next time I will try to divide the batter between two bread pans and see if it turns out.  Then, I'll have one for the family and one to share.  It's super easy and fast to assemble.  Let me know what you think if you try it!

What You Need:

  • 1-2/3 cups all-purpose flour
  • 1-1/2 cups sugar
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 3/4 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 2 eggs
  • 1 cup canned pumpkin
  • 1/2 cup canola oil
  • 1/2 cup water
  • 1/2 cup chopped walnuts, optional
  • 1/2 cup raisins, optional
  • I used a handful of chocolate chips

Make It:

  • Combine the flour, sugar, baking soda cinnamon, salt, baking powder, nutmeg and cloves in a mixing bowl.   In a smaller bowl, whisk the eggs, pumpkin, oil, and water. Stir into dry ingredients just until moistened. Fold in your optional walnuts, raisins or  chocolate chips if desired.
  • Pour into a greased 9-in. x 5-in. loaf pan. Bake at 350° for 65-70 minutes or until a toothpick inserted in the center comes out clean. (Mine seemed to take longer because it's thickness took a while to bake).  Cool in pan for 10 minutes before removing to a wire rack. Yield: 1 loaf (16 slices).

Finished product:

Taste of Home
Taste of Home


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