Loaded Pumpkin Bread

If you love pumpkin bread, why not fill it with other things you love as well? Different kinds of nuts, chocolate chips, toffee bits and even cranberries go beautifully with the moist, autumn-spiced bread!

Loaded Pumpkin Bread

4 eggs

3 cups sugar

1 cup oil

1 cup canned solid pack pumpkin filling

2 tablespoons ground cinnamon

1 teaspoon nutmeg

1/2 teaspoon ground cloves

2 teaspoons salt

2 teaspoons baking soda

2/3 cup water

2 1/2 cups flour

3/4 cups chopped walnuts or pecans

3/4 cups chocolate chip morsels

3/4 cups white chocolate chip morsels

2 teaspoons vanilla extract

1/2 cup fresh cranberries (optional)

1/2 cup crushed toffee bits (Heath) (optional)

1/2 cup finely shredded coconut (optional)

-In a large mixing bowl, mix eggs, sugar and oil together until smooth. Add the remaining ingredients and beat on medium speed until well combined. Add nuts and vanilla and stir into batter. Stir in chocolate chips, (cranberries and coconut if used, until all is mixed well together.

-Butter two 9 X 5 inch bread pans well. Pour half the batter into each bread pan and tap on counter to help the batter settle evenly. Sprinkle Toffee bits on top of batter if used.

-Bake in preheated oven for about an hour or until a knife inserted into the middle comes out clean. (Check for doneness at 45 minutes and continue to check every 5 minutes, removing from oven when done.) Let rest for 10 minutes, then run a knife around the edge of the bread and invert the bread onto a wire rack and allow to cool completely.

-Slice to serve. Each loaf serves 8 - 10.

Pour the batter into prepared pans and gently swirl in other desired ingredients.

Sprinkle toffee bits on top and let bread cool completely before slicing to serve.