|Posted by Courtney Lynn/Supersize Family Kitchens on October 5, 2017 at 4:45 PM|
No, I am not sick of pumpkin recipes yet. I hope you’re not either, because I have a terrific recipe today: Pumpkin Bread!
I know everyone likes the convenience of quick bread mixes from the store, but this quick bread has that homemade goodness in about the same time as a mix.
It’s my sister Chelsea’s recipe, and it’s a great one. Sometimes she adds a chocolate glaze to this. Just sprinkle ¼ cup of chocolate chips on top of each loaf as soon as they come out of the oven, then let them sit for a few minutes. Then just smooth with a butter knife.
(Side note: I know there’s been an awkward silence on here for several weeks now. My website crashed and it took forever to get the bugs worked out. Don’t worry, I’m here to stay now. Also, I had quite a few new e-mail subscribers in the last couple of weeks due to a viral Facebook post. Thanks for joining us and I hope you liked the free e-cookbook I sent you!)
Makes 2 8-inch loaves
From The Supersize Family’s Guide to the Kitchen cookbook (that’s my affiliate link)
2 cups sugar
2/3 cup canola oil
1 can (15 ounces) pumpkin
4 large eggs
3 1/3 cups self-rising flour
1½ teaspoons cinnamon
2/3 cup milk
Preheat oven to 300°. In a large mixing bowl, combine sugar, oil, and pumpkin. Beat in the eggs, then add the flour, cinnamon, and milk. Spread batter into two greased 8 x 5 loaf pans. Bake for 1 hour and 20 minutes or until a toothpick inserted in the center comes out clean.
And don't forget, if you're not already a subscriber, you can join my e-mail list here. I'll send you a free e-cookbook, "The Frugal Family's Guide to the Kitchen." Some of the recipes are from my published cookbook, The Supersize Family's Guide to the Kitchen, but many are exclusive, previously unpublished recipes.