dragonflies in my kitchen

Created by: Cathy Goff

Fall has definitely arrived. Along with the falling leaves and cooler weather, my thoughts always go to the warm scents of something wonderful baking in the oven. The aroma of cinnamon signals that fall is here and Pumpkin Bread is in the oven.

Quick breads are a favorite of mine. They are simple to make, freeze well and are a great gifts to give during the holidays. I have a collection of specialty pans which I often bake the breads in, that adds a special seasonal touch.

My Pumpkin Quick Bread recipe is family favorite because of the addition of Peanut Butter Chips. Over the years I have used it to make muffins, loaves or most recently baked donuts, which I glazed with a simple Cream Cheese glaze. I hope you enjoy this bread as much as my family does, and I look forward to hearing back from you.

Happy Fall!

Cathy

Pumpkin Quick Bread (makes 3 loaves)

3 1/2 Cups Flour

3 Cups granulated sugar

2 Teaspoons baking soda

1 1/2 Teaspoons salt

1 Teaspoon cinnamon

2 Cups canned solid pack pumpkin (do not use pumpkin pie filling)

1 Cup vegetable oil

2/3 Cup water

4 large eggs

2 Cups peanut butter chips

1 Cup chopped nuts (optional)

In a medium bowl, combine flour, sugar, baking soda, salt and cinnamon. Set aside.

In a large mixing bowl, blend together, pumpkin, oil, water and eggs.

Gradually add dry ingredients until well blended.

Stir in peanut butter chips and nuts.

Turn batter into greased and floured loaf pans (can use baking spray).

Bake in a 350 degree oven for 50 to 60 minutes or until toothpick inserted into comes out clean.

Cool loaves in pans for 10 minutes, then invert onto baking rack to cool.

Enjoy!!