Thursday, March 12, 2009

Pumpkin/ Banana/ Zucchini Bread

This has been, and always will be my favorite sweet bread recipe. It's SO versatile because you can make it into 3 different kinds of bread. And it's the world's most moist bread. The recipe started out with a full cup of oil, but in an effort to make it a little healthier, I substituted half of the oil for applesauce. And what do you know?! It made it 10x's better!


Pumpkin/ Banana/ Zucchini Bread

3 c. flour
3 c. sugar
2 tsp. baking soda
1 tsp. cinnamon
1 tsp. salt
½ c. vegetable oil
½ c. applesauce
4 eggs
1 c. water
2 c. pumpkin, grated zucchini, or mashed banana
1 tsp. vanilla
1 pkg. milk chocolate chips (optional....But NEVER optional for me!)

Combine ingredients, pour into greased pans, and bake at 350 degrees. Time depends on size of pan. I prefer small loaves.
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2 comments:

  1. trying this today for the first time!!! the batter tastes amazing----can't wait to see how it turns out! love that you can interchange the ingredients! :)

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  2. Making this again today with my son--- 2 years later! :)

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