Pumpkin Bread

Norma’s Notes

Every fall, I purée pumpkin and have it on hand to make pies or bread during the winter. Pumpkin keeps very well in the freezer.

I cut these loaves into thick slices, wrap them individually and store them in Ziploc bags, which makes it easy to grab one on the go.

Raisins, chocolate chips, or plain - they are all delicious! Cream cheese icing anyone?

Ingredients & Directions

Line 3 loaf pans with parchment paper.

Preheat oven to 350.

Step 1 - Mix together:

2 cups pumpkin puree

4 eggs

1 cup vegetable oil

3 tbsp sour cream

2/3 cup water

Step 2 - Mix together:

3 cups sugar

3 1/2 cups flour

1/4 cup rolled oats

2 tsp baking soda

1 1/2 tsp salt

1 tsp cinnamon

1 tsp nutmeg

1/2 tsp cloves

1/4 tsp ground ginger

Mix steps one and two together just until blended with an electric mixer.

Add

1 cup of raisins or chocolate chips, if desired.

Bake 40 - 45 minutes - until a tooth pick comes out of the centre clean.