The moment the clock struck 12:01am on September 1st, fall said, ‘Hey y’all.’ I don’t care that the weather is having a tantrum over being told to go home with its hot mess self; it is fall and I am here for it.
I make this bread year round because it’s delicious and easy. I’m only now sharing it because I know some can’t handle pumpkin anything outside of fall, so live it up. It’s good for breakfast; just slice and eat, or if you’re feeling froggy, slap some butter on it and nuke it in the microwave for about five seconds. It’s good to cube up and put in kids’ lunch boxes with a *tiny* amount of maple syrup to drizzle on top. We even have this for a super quick dinner with some yogurt and fruit slices. Try some Nutella on this and your eyes will be opened to Heaven.
Pumpkin Bread Recipe
Makes 2 loaves
-1 1/2 cups sugar
-1 cup shortening
-1 1/2 cups pumpkin
-1 1/2 tsp. baking powder
-1 1/2 tsp. baking soda
-1 1/2 tsp. cinnamon
-1/2 tsp. salt
-2 1/4 cups flour
-1/2 cup semi-sweet chocolate chips *OPTIONAL*
- In a large bowl, cream together sugar and shortening. Add eggs, vanilla, and pumpkin, and blend until smooth.
- 2. Stir in dry ingredients and slowly add to the wet ingredients, and fold until mixed together, but don’t overmix (i.e., be lazy and stop mixing when you can’t see any clumps of flour.)
- Pour into two greased bread pans.
- Bake in a 350F degree oven for 45 minutes to one hour. Insert a toothpick or knife into the center of the bread to check for doneness. (i.e., if there is a lot of gunk on the knife, then it’s not done. Bake for four extra minutes and check again. Repeat as needed.)
I almost always add chocolate chips to my bread, because chocolate is life. Also, you can freeze the second loaf or double the recipe and freeze three. Just make sure the extra loaf is completely cooled and then wrap in plastic wrap and aluminum foil. When you’re ready to eat it, just let it thaw in the refrigerator and it’s ready to eat!