Recipe: Libby's Pumpkin Spice Quick Bread (with banana and chocolate chip variations)

PUMPKIN SPICE QUICK BREAD

1 3/4 cups all-purpose flour
1 cup Libby's 100% Pure Pumpkin Puree (not sweetened pie filling)
3/4 cup firmly packed brown sugar
1/2 cup (1 stick) butter, softened
2 large eggs
2 teaspoons pumpkin pie spice*
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon baking powder

Preheat oven to 350 degrees F. Grease 9x5-inch loaf pan.

Combine flour, pumpkin, brown sugar, butter, eggs, spice, baking soda, salt and baking powder in large mixer bowl. Beat at medium speed, scraping bowl often for 1 to 2 minutes until well mixed. Spoon batter into prepared pan.

Bake for 45 to 55 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack 10 minutes; remove to wire rack to cool completely.

To store: Wrap bread in plastic food wrap or aluminum foil. Refrigerate up to 3 days or freeze up to 3 months.

*For 2 teaspoons pumpkin pie spice, substitute 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger and 1/4 teaspoon each ground nutmeg and ground cloves for pumpkin pie spice.

VARIATIONS:

BANANA BREAD:
Prepare quick bread as directed above, substituting 3/4 cup sugar for brown sugar and 1 cup mashed bananas for pumpkin; omit pumpkin pie spice.

BANANA CHOCOLATE CHIP BREAD:
Prepare quick bread as directed above. Stir 3/4 cup semi-sweet chocolate mini morsels and 1 cup mashed banana into batter.

PUMPKIN CHOCOLATE CHIP BREAD:
Prepare quick bread as directed above. Stir in 3/4 cup semi-sweet chocolate mini morsels into batter.

Makes 1 loaf
Source: Libbys