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When my grandmother visited a few weeks ago, I was determined to make pumpkin bread for her. She loves it, but since she lives alone now, she rarely cooks or bakes for herself.
I made a batch of this pumpkin bread, and we ate some for breakfast one day, and a bit more with some veggie beef soup for lunch after church. My Big Helper kept laughing, because each time she asked for another piece, my grandmother would pretend to wrap it into her napkin and slip it into her pocket!
We had to wrap the rest up and send it home with her. When your guests like something enough to jokingly steal it and take some home, what else can you do?? (Of course, we didn’t mind. Sending the second loaf home with her was the plan all along – but it was good to know that it met with her approval.)
- 3 1/2 c. whole wheat or white wheat flour
- 1 1/2 c. brown sugar
- 2 t. baking soda
- 2 heaping t. ground cinnamon
- 1 t. salt
- 16 oz. of pumpkin puree
- 1/2 c. vegetable oil
- 4 large eggs
- 2/3 c. water
- 1 c. chocolate chips (optional)
- Grease two loaf pans and preheat the oven to 350 degrees.
- In a large bowl, mix together the dry ingredients.
- In a medium bowl, stir together the wet ingredients.
- Add the wet to the dry ingredients until just moistened.
- Pour batter into prepared pans and bake for 60 - 70 minutes or until an inserted toothpick comes out clean.
- Let cool for 15 minutes, and then gently remove bread from pans. Cool completely and store or freeze.
