EASY PUMPKIN BREAD
We love this super moist quick bread! With a healthy dose of pumpkin puree (we make our own but canned works just as well) and oil, it comes together quickly, keeps well for days, and can be frozen.
Beat eggs and sugar until thick. Use a large bowl and electric beaters. I use a handheld but a stand mixer can also be used.
Beat in the oil and then the pumpkin puree. Since this recipe is made with oil, it's just a minute of mixing. Much easier than creaming butter like a regular cake.
Add flavorings - vanilla and spices - adjusting them to your personal taste. I like a teaspoon, but that's not set in stone.
Sift the dry ingredients and make sure you mix JUST until combined. Don't overdo it as it will toughen the bread. We want it soft and spongy.
Pour batter into prepared pan. Optional: Top with walnut or pecan pieces. Chocolate chips also work very well sprinkled on top before baking.
Bake for 1 hour. Let cool on a wire rack and remove from pan. Keep well wrapped for a couple of days, then refrigerate leftovers.
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