Deluxe Pumpkin Bread

When I baked this pumpkin bread last night, it felt like summer. Today, it's cool and rainy. It seems like once the middle of September rolls around, the stores start putting up the Halloween and yes, Christmas displays!  Cathy's Kitchen bakes pumpkin bread year round.  The past couple of times I have made pumpkin bread, I've added chopped pecans and coconut, which made it pretty tasty.  I was curious if I added milk chocolate chips and oats, plus upped the cinnamon and nutmeg, what the end result would be. Well, guess what?!?! It was awesome! I gave the hubby a bite of this warm from the oven and then left the remaining piece on a plate while I did the nightly call with my dad. After I hung up the phone, I was going to eat what was left on the plate. There was none left, the hubby ate it while I was chatting with my dad! That's okay, I still love him anyways!

 

 

This morning, I cut up the pumpkin bread and gave it to the hubby to take to work to share with his co-workers. He told me, "I'm sure it will be a hit!" I sent my husband an e-mail about 10:00 a.m. this morning and asked him how much of the pumpkin bread was left. His response, "the bread is almost completely gone!" Cool.

 

 

Ingredients

 

1 1/2 cups white flour

3/4 cup white sugar

2 large eggs

3/4 cup packed pumpkin

1/2 teaspoon salt

1 teaspoon baking soda

1/2 teaspoon nutmeg

1 teaspoon cinnamon

1/2 cup canola oil

1/4 cup water

1/2 cup milk chocolate chips

1/2 cup chopped pecans

1/4 cup old fashioned oats

1/2 cup sweetened flaked coconut

 

Preheat oven to 350 degrees. Spray a 8 1/2 x 4 1/2 inch loaf pan with non-stick spray and set aside. In large bowl, put the flour, sugar, eggs, pumpkin, salt, baking soda, nutmeg, cinnamon, canola oil and water. Mix well by hand or mixer until smooth.  "Fold" the chocolate chips, pecans, oats and coconut into the batter and gently combine with a large spoon.  Pour into prepared pan and bake for 1 hour or until a toothpick inserted into the middle comes out clean. Remove from oven and let cool on a wire rack. Store covered at room temperature for up to three days. Serves 6-8.