Wednesday, September 28, 2011

pumpkin bread recipe

served at the autumn tea
{chocolate chip pumpkin bread in the center}

Sarah was asking for my pumpkin bread recipe. We added chocolate chips to this batch, but it is also delicious plain. If you want to make pumpkin butter as well, I've blogged it before, here and here. Enjoy!

Pumpkin Bread (from the Chinaberry cookbook)

1 1/2 c. sugar
1 2/3 c. flour
1/4 t. baking powder
1 t. baking soda
3/4 t. salt
1 t. cinnamon
1 t. cloves
1/2 t. nutmeg
2 eggs, beaten
1/2 c. vegetable oil
1/2 c. water
1 c. canned pumpkin
1/2 c. coarsely chopped nuts if desired (we used chocolate chips instead)

Preheat oven to 325. Mix the dry ingredients in a large bowl. Combine the wet ingredients in a smaller bowl, then combine with the dry ingredients. Fold in any add-ins you are using. Bake in two smallish loaf pans for 50 minutes.

I put this into the "recipe builder" for Weight Watchers and it came out to 6 points per slice if making 16 large slices. High, but that is to be expected for a baked good. Worth it! I used some of my "weekly" points.

4 comments:

Sarah said...

Thanks MB! I plan on trying it out this weekend. It looks delicious !

Anonymous said...

thanks for the recipe! My family LOVED it!! Very moist and perfectly pumpkinny....bring on the Autum!

The Wool Fairy said...

This looks great! I need to try it this week for lunch boxes. Our Canadian Thanksgiving is next weekend so I think it will be a good time for it.

Thanks!!

Karen said...

Looks so delicious. To bring down the WW points, try cutting back on the sugar. I always cut back at least a 1/4c per loaf. Especially with the chocolate chips in there, should be sweet enough!