Making this easy pumpkin bread has become a fall tradition for my boys and me. The weather is starting to get cooler, leaves are changing color, and pumpkin spice everything is everywhere. Every year, we make this together — which usually involves fighting over who sifts vs. who pours, licking the batter before I say it’s OK, and a lot of flour on the floor. Oh yeah, we devour the delicious treat, too (I even somehow justify that this is OK for breakfast!), and the house smells amazing for hours after we bake it. I hope making this easy pumpkin bread becomes a fall tradition for your family like it has for mine, and that you can get through baking without it becoming a full contact sport.
If you’re like me, you love baking with your kids, but you cringe a little every time you deal with a fight over who will crack the egg (because it inevitably leads to shell in the batter or an actual battle between the kids) or dealing with savages begging to eat more of the batter laden with raw egg (note: I begged my mom as a kid, too). Here’s an easy pumpkin bread recipe that has NO EGGS, is fun to make, and is even more delicious to eat!
This recipe has a special place in my heart. After my second son was born, I baked this for the first time with my 2 1/2 year old son on the first day my husband went back to work. It seemed like a huge undertaking because it involves sifting (so advanced when you’re sleep deprived and suddenly have twice as many kids as you did the week before!) and what seemed at the time like lots of ingredients (I remember having to borrow a cup of flour from a neighbor the night before, to make sure I had enough!). I measured all the ingredients in advance and put them in sealed containers so it would be quicker and easier for my toddler and me to just dump them into the bowl when we were making the recipe. We’ve got it down to a science now, and the kids are 9, 7 and 4. We measure together and then take turns pouring in the ingredients and mixing. This year, the whole process went surprisingly well . . . until the very end, when I said, “Guys! Smile with our freshly-baked pumpkin bread!” and I caught this full-on, spontaneous punch in a pic instead.
Here’s what you need:
- 3 1/3 cups sifted flour
- 2 tsp baking soda
- 1 1/2 tsp salt
- 1 tsp ground cinnamon
- 1 tsp cinnamon
- 2 1/3 cup sugar
- 3/4 cup oil (I use canola)
- 1/4 cup applesauce
- 2/3 cup water
- 2 cups canned pumpkin (I buy two 15-oz cans or one 16-oz can and have some left over) (I usually use this kind of pumpkin)
- 1 cup chocolate chips (I use Nestle semi-sweet, but I’m sure any would be fine)
And here’s what to do:
Grease THREE 9×5 loaf pans (I use butter). Preheat oven to 350. Mix dry ingredients together. Add remaining ingredients. Mix with spatula until smooth. Fill each loaf pan approximately 1/3 full. The recipe says to bake for 1 hour or until a toothpick comes out clean — in my oven, they are done in just 35 minutes, so I recommend checking frequently after 35 minutes or so, since every oven is a bit different. Cool on a drying rack, and then ENJOY!!! (these are also great as mini breads or mini-muffins)
Don’t forget to grab a spoon and finish off every last drop of the batter — no raw eggs = gobble it up!