Pumpkin Bread Recipe
Ingredients
| 3 1/2 cups | all-purpose flour (875 mL) |
| 3 cups | granulated sugar (750 mL) |
| 2 tsp | baking soda (10 mL) |
| 1 1/2 tsp | salt (7 mL) |
| 1 tsp | ground cinnamon (5 mL) |
| 15 oz | canned pure pumpkin (450 g) |
| 1 cup | vegetable oil (250 mL) |
| 2/3 cup | water (150 mL) |
| 4 | eggs (4) |
| 1 2/3 cup | CHIPITS REESE Peanut Butter Chips (400 mL) |
| 1 cup | chopped nuts (250 mL) |
| 1 cup | raisins (optional) (250 mL) |
Directions
- 1. Preheat oven to 350°F (180°C). Grease and flour three, 8 1/2 x 4 1/2-inch (1.5 L) loaf pans.
2. Stir flour with sugar, baking soda, salt and cinnamon in a bowl; set aside. Stir pumpkin with oil, water and eggs in a separate, large bowl. Gradually add flour mixture; stir until well blended. Stir in peanut butter chips, nuts and raisins (if using). Pour an equal amount into each prepared pan.
3. Bake loaves for 55 to 65 minutes or unitl a tester inserted in the center of each loaf comes out clean. Cool in the pan for 10 minutes; remove from the pans to a wire rack to cool completely.
Makes 3 loaves.
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