A quick bread that will be eaten even quicker

I WAS LOOKING FOR a really good quick bread recipe to make, and the search seemed endless. There are so many recipes out there, so which one will be moist and moreish? So, as usual, I chose one out of a Mennonite cookbook with a solid reputation. I could save a lot of time by going directly to that book! But oh, no. First I must check online and all my other recipe books.

I chose this Pumpkin Bread because it has less oil than other breads I looked at; most of them have twice the amount! The pumpkin keeps it moist even with less oil. It called for nuts and raisins but I was needing a treat so I used chocolate chips instead; but if you must, you may substitute raisins.

When you make quick breads, you should line the pan with a good parchment paper, especially if your pan is dark in colour. Grease the pan, then line with parchment so that the paper sticks to the pan. This keeps the bread from baking too hard around the outside and makes removing it from the pan a breeze. This recipe said to

wrap and store the bread for 24 hours before serving. This is not a possibility in my house – I cut off a thick end piece and then I wrapped it for 24 hours.

When you take the bread out of the oven, let it sit for 20 minutes or so to cool. Then take it out of the pan, let it steam for a few minutes. Now wrap it tightly in plastic wrap, sealing all ends. Let it sit at room temperature overnight. The heat will make the bread moist and delicious! Plus it will slice better the next day if you can wait that long.

Pumpkin Chocolate Chip Bread

2 large eggs 1-1/3 cup sugar 1 cup pumpkin 1/3 cup water 1/4 cup oil 1-3/4 cups all-purpose flour 1 tsp. baking powder 1/4 tsp. baking soda 3/4 tsp. salt 1 tsp. cinnamon 1/4 tsp. ginger 1/4 tsp. nutmeg 1/4 tsp. allspice 1-1/4 cups chocolate chips Beat eggs until foamy. Add sugar slowly while mixer is running, beat until thick and lighter in colour.

Add pumpkin, water and oil.

Add dry ingredients, all except chocolate chips.

Mix only until combined, then fold in chocolate chips by hand.

Pour into a5” x 9” loaf pan, lined with parchment paper.

Bake at 350º F for approx. 1 hour or until an inserted toothpick comes out clean.

Remove from oven and follow instructions above.

Slice and serve.