A couple days ago I stumbled upon a new blog I am in love with (http://carolinacitygirl.blogspot.com/)! Of course it has nothing to do with the fact she is a fellow Meredith College alumna (it actually has a lot to do with that). She too loves all things Meredith and yummy! In one of her post she highlights her roommate's mother's pumpkin bread recipe. I have been searching the world over for an easy recipe so when I found this one I just couldn't resist. With the fall season still upon us I thought I'd give it a try!
Ingredients
1 (15 oz) can of pumpkin
3 c. sugar
1 c. vegetable oil
2/3 c. water
4 eggs
3 1/2 c. flour
2 tsp. baking soda
1 1/2 tsp. salt
1 tsp. cinnamon
1 tsp. nutmeg
1/2 tsp. ginger
optional: 1 1/2 c. white chocolate chips
Directions
Preheat oven to 350 degrees. Grease two loaf pans or use non-stick spray for about 32 muffin tins.
Mix first 5 ingredients with an electric mixer for 1 minute on low speed. Sift the dry ingredients together, then slowly incorporate into wet ingredients. Mix on low speed until moist, then mix for 1 minute at medium speed. If using white chocolate chips, fold the chips into the mixture using a spatula. Pour into greased loaf pans or fill muffin cups about 2/3 of the way full.
Bake for 60-75 minutes, using a toothpick to check when done. For muffins, bake for about 20 minutes.
Carolina City Girl's trick to keeping chocolate chips from sinking to the bottom... toss in a tablespoon of flour before adding to the batter! (One more reason to love her!)
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