Pumpkin Bread

This pumpkin bread recipe was wildly popular as a packaged mix, and the optional addition of chocolate chips makes it a winner with the kids too!

(find the blend for this recipe in the Breads eCookbook)


1 Sweet Bread Mix* (or 2 ½ cups of the bulk blend)
2 eggs
7 ½ oz can of pumpkin (not pie filling, just canned pumpkin)
½ cup milk
Optional add-in:
6 oz of mini chocolate chips (yum!)

  1. Preheat oven to 325 and prepare a loaf pan with nonstick baking spray.
  2. Combine all of the ingredients in a large mixing bowl and stir to blend.
  3. Pour batter into prepared loaf pan and bake 60-80 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
  4. Cool in the loaf pan for 10 minutes and then remove the bread from the pan and  onto a cooling rack
  5. When it is cool enough to handle, slice and serve.      
Baking options:Mini loaf pan...............25 to 30 minutes (4 to 6 loaves)
Regular size muffin pan.....13 to 18 minutes (18 muffins)
Mini muffin pan..............8 to 10 minutes (3 ½ dozen muffins)   
Tami’s Tip:
Typical sizes for canned pumpkin are 14-15 oz, so I like to make a double batch of the recipe using a full can. This bread freezes beautifully, so if I don’t need both loaves now, I’ll freeze one for later. 
Flavor options: (replace pumpkin with any of the following)
Apple Spiced Bread....1 cup applesauce
Banana Bread..........1 cup mashed banana (about 2 medium bananas)
Zucchini Bread........2 cups shredded zucchini and ¼ cup oil(1 medium-large zucchini)
Basic sweet bread (no fruit added)…..replace pumpkin with ½ cup oil

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