Pumpkin Bread

I just made this bread last night to go along with our "Great Pumpkin Slaughter" (pics and stories to come--no pics of the bread, sorry). It came from none other than my ward cookbook. Anthony really didn't want pumpkin chocolate chip bread, he thinks the chocolate chips ruin it. Who is that man? How can chocolate ruin anything? He's a weirdy I tell ya. One time I was watching the Food Network and they had chocolate covered bacon. Sounds strange but I figure, I love bacon and I looooove chocolate so, why not? Haven't tried it yet but someday. Wouldn't that be interesting to set a plate of bacon next to your chocolate fountain and see what people's reactions would be. Hmmmm, food for thought, no pun intended.

But there I go, babbling again. Let's talk about the bread.

It was quite good and not too strong on the pumpkin flavor. I actually have to agree that chocolate chips would have been strange in this particular recipe. The flavor really was subtle. When I think of pumpkin choc. chip, I think of the rich pumpkin flavor. So, here it is.

3 c. sugar
4 eggs
2 tsp. baking soda
1/2 tsp baking powder
1 1/2 tsp. salt
3 1/2 c. flour
1 tsp. cloves
1 tsp. cinnamon
1 tsp. nutmeg
1 c. cooking oil
2/3 c. water
2 c. pumpkin

Combine all ingredients together. (It doesn't specify order so I just did the traditional combining of wet and dry ingredients separately then combining them together.) Pour into greased loaf pans--2 large and 1 small. (I don't have a small one so I just poured the excess into my 2 large pans) Bake at 325 degrees for 1 hour and 10 minutes.

I'm thinking of trying this with a few substitutions. Maybe try a little bit of oat flour. What do you think? Or maybe even wheat flour, eek! Could be scary! I'll let you know when I try it.