I have made this recipe (from Aunt Loretta) a bunch of times using canned pumpkin but we have so many small pumpkins leftover from Halloween that I decided to use them. This isn’t the healthiest recipe but its the best tasting pumpkin bread I have ever had.

Here is the recipe:

• 1 cup veg oil
• 3 cups sugar (I sometimes do 2 1/2 instead)
• 4 eggs (I always use egg beaters type instead)
• 2 cups pumpkin (or 1 can)
• 3 1/2 cups flour
• 2 tsp baking powder
• 1 1/2 tsp salt
• 1 tbsp pumpkin pie spice or cinnamon
• mini chocolate chips (optional but the only way my son will eat it)
• sugar to sprinkle on top of loaf right before it goes into the oven (chunky sugar works best)

Bake at 350 for 70 minutes

Here is my easy pumpkin cooking tip:
I put the entire uncut pumpkins in the microwave for about 12-18 minutes (no piercing with a knife or anything). When it is soft and starts to looked smushed and oozes it is done. I leave it to cool a while and then cut it and scoop out the seeds super easily. You can do this no matter what you plan to do with the pumpkin after (I have lots to freeze and use this winter now).

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