Pumpkin Bread

by heikes3

To celebrate our 3rd snow day in a row, which is unheard of in Georgia, and to give in to my husbands wishes for this delicious bread this is in the oven.

Pumpkin (Chocolate Chip) Bread

A soft, sweet, spicy, orange bread. Perfect for breakfast, snack and afternoon coffee or tea.
Pumpkin Bread


  • 1 1/2 cups white sugar
  • 1 cup brown sugar
  • 1 (15 ounce) can pumpkin puree
  • 1/2 cup apple sauce
  • 1/2 cup vegetable oil
  • 2/3 cup water
  • 4 eggs
  • 3 1/2 cups all-purpose flour (I used white whole wheat flour (King Arthur) and it worked wonderfully)
  • 1 tablespoon ground cinnamon
  • 1 tablespoon ground nutmeg (fresh if you can get it)
  • 2 teaspoons baking soda
  • 1 1/2 teaspoons salt
  • 1 cup miniature semisweet chocolate chips (I have left them out before, and it was actually our favorite so far
  • 1/2 cup chopped walnuts (have also tried pecans, and it was delice)


  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 1 pound size coffee cans, or three 9×5 inch loaf pans. (use mini muffins pans and bake them for 15 minutes – big hit with the kids)
  2. In a large bowl, combine sugar, pumpkin, oil, water, and eggs. Beat until smooth. Blend in flour, cinnamon, nutmeg, baking soda, and salt. Fold in chocolate chips and nuts. Fill cans 1/2 to 3/4 full.
  3. Bake for 1 hour, or until an inserted knife comes out clean. Cool on wire racks before removing from cans or pans.

adapted from http://www.allrecipes.com


2 Comments to “Pumpkin Bread”

  1. Heike,
    This is Ex-Actly the kind of (mini-muffins) I adore making… with all the tasty stuff you’ve added.

    I shall make it on my next day off. Probably not a #snowday but maybe a #rainday.


    ps sorry about the hashtags (instinct) 😀

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