Pumpkin bundt

Did you overdo the pumpkin pie yet? Fortunately, there are many delicious ways to prepare pumpkin. Don’t lose out on all the healthful benefits of this super seasonal squash. Give pumpkin another go around in this lovely pumpkin bread recipe–or convert it into mini Bundts. Makes a great bread for breakfast, snack or a dessert.

Ingredients

1 2/3 cups all-purpose flour
1 1/2 cups granulated sugar
1 teaspoon baking soda
1/4 teaspoon baking powder
3/4 teaspoon salt    
1/2 teaspoon each: cloves, nutmeg, cinnamon, and allspice
1/2 cup vegetable oil?1/2 cup water?
2 eggs, lightly beaten  
1 cup pumpkin puree (not pumpkin pie filling)
1/2 cup mini chocolate chips (optional)

Method

Preheat oven to 350° F. Grease and flour one 9 1/2 x 5 1/4 x 2 3/4 loaf pan.*

In medium bowl, whisk together, flour, baking soda, baking powder, salt and spices and set aside. In separate bowl, whisk together oil, water, eggs, pumpkin and sugar. Add dry ingredients. Fold by hand with rubber spatula until blended. Be careful not to overmix the batter. Fold in mini chips if using. Pour into prepared loaf pan. Bake in pre- heated oven for 60-65 minutes or until tester comes out clean. Depending on your oven, I would check the bread a few minutes early. Cool in loaf pan. Enjoy! Freezes beautifully!

*To make in mini Bundt pan, fill each one 1/3 full. Bake for 10-12 minutes, turning halfway through baking time. Mini Bundts are done when toothpick inserted comes out with a few moist crumbs. If it is still wet, bake for a few more minutes.

Recipe and image courtesy of: Mollie B’s Cookies, Cakes & Pies, A Delicious Memory in Every Bite