Pumpkin Bread
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16 Servings
60 Minutes
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Inspiration
"Fresh pumpkin puree is simply pumpkin cooked and thrown into a food processor, you can then freeze it and use it all winter long. This time I'm using it for easy and delicious pumpkin bread, throw in some chocolate chips or stick to the original and have it with your morning coffee." -Sydney, Market Employee
Ingredients
2 cups flour
1 1/2 cups sugar
1 tsp baking soda
2 tsp baking powder
2 tsp cinnamon
3 large eggs, room temp
1 cup of canola oil
2 cups of fresh pumpkin puree
Method
Preheat oven to 350 degrees. Butter two bread pans.
In a large mixing bowl, whisk together the dry ingredients: flour, sugar, baking soda, baking powder and cinnamon.
In another mixing bowl, whisk together the wet ingredients: eggs, oil, and pumpkin puree.
Combine the wet and dry ingredients until smooth. Here I poured in half of the batter into one pan and then mixed in a half cup of semi-sweet chocolate chips to the remainder of the batter in the bowl.
Divide evenly between the two bread pans and bake for 45-50 minutes, or until a toothpick comes out clean.