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Mom's Pumpkin Bread… Kind of.

September 27, 2007

This pumpkin bread recipe is based on my mom’s recipe. She actually makes this as a cake in a bundt pan, but it works great as a bread, or even a muffin! Mom always makes this during the holidays but I just couldn’t wait quite that long this year.

Pumpkin Bread/Cake/Muffins/CupCakes:
Makes 2 loaves.
1 1/2 C sugar
1 tsp baking soda
1 tsp baking powder
1 tsp cinnamon
1 tsp vanilla
1/2 C oil (Mom does 1 C oil)
1/2 C unsweetened applesauce (Mom does not add this)
14 oz pumpkin (canned)
4 eggs
3 C flour
(Mom also adds 1 tsp salt, I do not)
1 C chopped walnuts
1 C dark chocolate chips (Mom uses semi-sweet)
1/2 C chopped dates (Mom does not add dates)

1. Preheat oven to 350 degrees F. Grease two loaf pans.
2. Mix sugar, pumpkin, oil, applesauce, and vanilla. Add eggs.
3. Mix flour, baking soda, baking powder, and cinnamon. Add dry to wet. 4. Stir in choc chips, nuts, and dates.
5. Pour into loaf pans. Bake at 350 degrees F about 40 minutes

*Choc chips, nuts, and dates are all optional. Feel free to leave any or all of them out.

*If you decide to make this as a cake/cupcake, I would suggest adding cream cheese icing! Tip: Leave out the milk and “drizzle” over the top using a cake-decor bag. Of course, both are absolutely delicious without any icing as well!

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3 Comments leave one →
  1. Rasa Malaysia permalink
    September 28, 2007 12:44 am

    I have never tried pumpkin bread but love banana bread.

  2. megan permalink
    October 1, 2007 9:10 pm

    Dark chocolate- what a great idea. I love anything pumpkin!

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