Pumpkin Bread

Autumn is finally here and it screams for something pumpkin! Pumpkin bread is easy to make, fabulous with your morning coffee or afternoon tea. This is my son's recipe. I think it is the best pumpkin bread I've ever tasted. It is moist and filled with enticing spices - cinnamon, cloves, nutmeg and ginger. Try a warm slice with a little knob of cold butter, or as you will see below, skip the butter and add good quality chocolate chips!

Pre-heat oven to 350 F

Grease a loaf pan

Ingredients:

1 1/2 Cups of pure Pumpkin puree

2 Eggs at room temperature, lightly beaten

1/2 Cup Light Brown Sugar

1/2 Cup White Sugar

1/2 Cup Sunflower Oil

1/4 Cup whole Milk, or Fresh squeezed Orange Juice

1 1/2 Cups unbleached Flour

1 Teaspoon Baking Soda

1/2 Teaspoon Sea Salt

2 Teaspoons Cinnamon

1/4 Teaspoon ground Cloves

1/4 Teaspoon ground Ginger

1/4 Teaspoon grated Nutmeg

*Optional: 3/4 Cup of Chocolate Chips

Method:

Mix pumpkin, eggs, sugars, oil and milk, or juice together until well blended

In a large bowl sift together the flour, baking soda, sea salt, and spices

*Add 3/4 Cup of chocolate chips if desired

Gently fold the dry into the wet ingredients until just blended, and do not over mix.

Fold into greased loaf pan and bake at 350 F for 50-55 minutes or until a knife comes out clean.

Cool for ten minutes and turn loaf out onto a clean cutting board. Enjoy!