Nothing much to this. Take the wet ingredients plus sugar and throw it in a bowl and mix it up. Throw the rest of the ingredients in another bowl and mix ’em around. Add bowl #2 to bowl #1 and mix it again. Split between two loaf pans and bake at 350 for 50 minutes (or 58 if you have my underachieving oven). The recipe said 3 7×3 loaf pans but I don’t even know what that is so I used standard sized 9x5x3 (or thereabouts) and made 2 instead of 3.
Ingredients. Easy/Peasy (Lemon Squeezy).
Pans greased and floured. Maybe not enough though (see below).
Bowl of liquid pumpkin goo (eggs, oil, pumpkin, water and sugar. The oil kept trying to separate.
My “helper” getting in on the action. He tasted the “yummy salt” (spices), and got a bit too much ginger and was none too happy about it.
Although the recipe didn’t call for it, because mine would be consumed mostly by a 1 year old, a 3 year old, and a young at heart 42 year old, I added chocolate chips. Which were promptly picked out one at a time by my sous chef for immediate consumption.
Two pans o’ pumpkin bread, ready to bake.
Two pans o’ Pumpkin Bread, fully baked.
One pan that grew so fond of it’s pumpkin flavored companion it couldn’t let go altogether.
Which at least gave us something to munch while the rest cooled…
Luckily the other came out perfectly – until a certain someone tried to pick a chocolate chip out of it.
Final sliced product (and failed attempt at food porn photography).