Pumpkin Loaf

I've made this pumpkin loaf a hundred times but am just getting around to posting the recipe. The original recipe makes 4 loaves, but I cut it in half. Sometimes I make one loaf and then a pan of muffins instead.

This loaf is crispy on the outside and moist on the inside and you can load it with chocolate chips! Or in my case, carob chips.




Pumpkin Loaf

2 3/4 Cups Flour (I use gluten free)

1 1/2 tsp. Baking Soda

1 tsp. Salt

2 tsp. Cinnamon

2 tsp. Nut Meg

2 1/4 Cups Sugar

3/4 Cup Cooking oil

3 Eggs

1/2 Cup Water

1/2 Cup Pumpkin

Optional

1½ Cup Chpped Nuts

1½ Cup Chocolate Chips

Butterscotch Chips

Topping:

Brown Sugar

Chocolate Chips/Butterscotch Chips

1. Mix dry ingredients together.
2. Make a hole in the middle and add the other ingredients. Mix until smooth.
3. Pour mixture into bread pans. Sprinkle the top with brown sugar and chocolate chips to taste.
4. Bake at 350º F. for 50 minutes. (Less time for muffins)