Pumpkin Bread + Recipe

Thanksgiving is fast approaching, so stores are stocking their shelves with cans of pumpkin puree. You can make a traditional pumpkin pie, or you could make one of these. Or both!

This recipe is good for one loaf. Many cans come in 15 oz. sizes, so you'll have extra pumpkin. Use the rest of the puree for something else, or double the recipe and make two loaves.

If you need to convert these measurements, you can type "1.5 cups to grams" (and so on) into the Google search bar, and it will convert for you.

Ingredients:
-1 1/2 cups flour
-1 cup white sugar
-1/3 cup brown sugar
-1/2 teaspoon salt
-1/2 teaspoon baking powder
-1/2 teaspoon baking soda
-1/2 teaspoon ground cinnamon
-1/2 teaspoon ground nutmeg
-1/2 cup vegetable oil
-2 eggs
-1 cup pumpkin puree (about half a 15. oz can)
-Optional: walnuts, raisins, chocolate chips <-THIS ONE

Preheat the oven to 350 degrees F.

Take a stick of butter and rub it along the insides of your bread loaf pan. Add a teaspoon of flour to the inside of the pan and shake and tilt it until the inside of the pan is completely coated with flour. This will make it super easy to remove the bread later. If you have one of those fancy schmancy silicone dishes, just spray the inside with some nonstick spray.

Mix all the dry ingredients in one bowl and all the wet ingredients in a different bowl. Once both are thoroughly mixed, combine the two. Mix just until the mixture is no longer lumpy, but no more than that. The longer you mix, the less fluffy the bread will be. Add in whatever extra mix ins you like. I always include chocolate chips (see photo for details). There's no hard and fast measurement I use for these; just add however many you think you want. XD

Bake in the oven for approx. 1 hour. The outside will be a dark brown. You'll know it's done when you can insert a thin knife and it comes out clean. It should still be rather moist on the inside.