Have I mentioned lately that I love fall baking? Pumpkin bread is an absolute favorite in our home, but for some reason I rarely make it except during October. . . maybe November. However, rumor has it that canned Pumpkin may be in short supply this year, and when I couldn’t find Pumpkin at Publix I tried out a little canned Sweet Potatoes. Guess what? It works! (I was shocked!)
So, if you can find canned pumpkin, you may want to grab an extra can or two this fall; but if not, try out canned sweet potato (mashed & drained. . . ) as a great substitute. Check out this so-yummy-my-kids-ate-a-loaf-in-24-hours recipe:
Chocolate Chip Pumpkin (or Sweet Potato) Bread
Ingredients
- 1 cup vegetable oil $0.50/1 LouAna Product printable
- 2 2/3 cups granulated sugar $0.50/2 Domino Brown or Confectioners Sugar, exp. 11/25/11 (RP 08/28/11 R)
- 4 large eggs
- 15-ounce can pumpkin or substitute with sweet potatoes, drained and mashed
- 2/3 cup water
- 3 1/3 cups flour
- 1/2 teaspoon baking powder $0.30/1 Argo Baking Powder, exp. 12/31/11 (SS 10/02/11) or $0.30/1 Argo Baking Powder printable
- 2 teaspoons baking soda $1/1 Arm & Hammer Baking Soda Product printable
- 1 1/2 teaspoons salt
- 1 teaspoon vanilla
- 24 oz. bag chocolate chips $0.50/2 Nestle Toll House Morsels printable
Directions
- Grease two 9×5″ loaf pans.
- Blend together first five ingredients in mixer until thoroughly blended.
- Mix together flour, baking powder, baking soda, and salt. Add to wet ingredients.
- Add vanilla and chocolate chip and mix until combined.
- Pour into two greased pans, bake at 350 for 55-65 minutes.
- Cool completely on wire rack and serve. Yummmmm!
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I am not a baker, so is that self rising flour or all purpose?
Just regular all-purpose flour Candie – even though either would probably work!
Usually when you see baking powder and baking soda in a recipe you know to use regular flour. They will make it rise enough and so you don’t need self-rising. Most recipes that require self-rising will specify that.
Great tip – thanks Joy!
Easy (kind of) fix for pumpkin shortage. Get a small pumpkin (aka pie pumpkins) and slice, peal and cook it down with a little water. mash it, strain it and freeze it. I have about 15 cups of pumpkin fron last year in the freezer still. Will be making this bread this weekend. With some yummy soup!
I know I need to do that …. but I’m to afraid to try! Freezing it’s a great suggestion though, I’ll add it to my to-do list (right now our Aldi’s has huge pumpkins for $1.99 each!)
Don’t be afraid to try – it’s soooo easy to do. I have used both pie pumpkins (the smaller ones) as well as large jack-o-lantern sizes. The pie ones have more flavor, but both will work.
I have this baking in the oven as we speak!! Can NOT wait to try it!!!
Allison
Let me know if what you think, Allison!
Oh My Goodness!! It is delicious!!! Pumpkin is my all time favorite ingredient in baking!! Thanks so much for sharing 🙂
Yayyyyyy! So glad you liked it Allison – thanks so much for letting me know! 🙂 (I love pumpkin too… fall makes me so happy!)