Pumpkin Bread
Super-moist pumpkin bread packed with flavor. Can be made as a simple loaf or enhanced with chocolate chips and/or nuts.
Ingredients
- 1 cup vegetable oil
- 2.67 cups granulated sugar
- 4 large eggs
- 2 cups pumpkin puree
- 0.67 cup water
- 3.33 cups all-purpose flour
- 0.50 tsp baking powder
- 1 tsp baking soda
- 1.50 tsp table salt
- 1 tsp nutmeg
- 1 tsp vanilla extract
- 1.50 cups chocolate chips
- 1 cup chopped walnuts or pecans
- to taste coarse sparkling sugar
- 1 cup confectioners sugar
- 2 tbsp butter
- 1 tbsp milk
Equipment
- oven
- cooling
Instructions
Bread
In a large bowl, beat together 1 cup vegetable oil , 2.67 cups granulated sugar , 4 large eggs , 2 cups pumpkin puree , and 0.67 cup water .
Add 3.33 cups all-purpose flour , 0.50 tsp baking powder , 1 tsp baking soda , 1.50 tsp table salt , 1 tsp nutmeg , and 1 tsp vanilla extract , stirring to combine.
Mix in 1.50 cups chocolate chips and 1 cup chopped walnuts or pecans , if using. To make one loaf with chips/nuts and one without, divide the batter in half. Leave one half plain, and add 3/4 cup chips and 1/2 cup nuts to the other half.
Preheat the oven to 350F. Lightly grease two 8 1/2" x 4 1/2" loaf pans for the plain version, two 9 " x 5 " loaf pans if adding chocolate chips and nuts, or one of each.
Spoon the batter into the prepared pans. Sprinkle the tops with to taste coarse sparkling sugar .
Bake the bread for 60 minutes to 80 minutes , or until a cake tester or toothpick inserted in the center comes out clean.
Remove the bread from the oven and cool on a cooling rack. When completely cool, wrap well in plastic and store overnight before serving.
Glaze (optional)
Stir together 1 cup confectioners sugar and 2 tbsp butter (melted), then add 1 tbsp milk . Drizzle the glaze over the bread and cut into slices to serve.
View Cooklang Source
---
title: Pumpkin Bread
description: "Super-moist pumpkin bread packed with flavor. Can be made as a simple loaf or enhanced with chocolate chips and/or nuts."
servings: 2
total time: 1 hour 10 minutes
prep time: 10 minutes
cook time: 1 hour 20 minutes
tags: [pumpkin, bread, baking, dessert]
cuisine: American
difficulty: easy
---
== Bread ==
In a large bowl, beat together @vegetable oil{1%cup}, @granulated sugar{2 2/3%cups}, @eggs{4%large}, @pumpkin puree{2%cups}, and @water{2/3%cup}.
Add @all-purpose flour{3 1/3%cups}, @baking powder{1/2%tsp}, @baking soda{1%tsp}, @table salt{1 1/2%tsp}, @nutmeg{1%tsp}, and @vanilla extract{1%tsp}, stirring to combine.
Mix in @chocolate chips{1 1/2%cups} and @chopped walnuts or pecans{1%cup}, if using. To make one loaf with chips/nuts and one without, divide the batter in half. Leave one half plain, and add 3/4 cup chips and 1/2 cup nuts to the other half.
Preheat the #oven to 350F. Lightly grease two 8 1/2" x 4 1/2" loaf pans for the plain version, two 9" x 5" loaf pans if adding chocolate chips and nuts, or one of each.
Spoon the batter into the prepared pans. Sprinkle the tops with @coarse sparkling sugar{to taste}.
Bake the bread for ~{60%minutes} to ~{80%minutes}, or until a cake tester or toothpick inserted in the center comes out clean.
Remove the bread from the oven and cool on a #cooling rack. When completely cool, wrap well in plastic and store overnight before serving.
> Waiting to enjoy the bread allows the flavors to meld and texture to completely set.
== Glaze (optional) ==
Stir together @confectioners sugar{1%cup} and @butter{2%tbsp} (melted), then add @milk{1%tbsp}. Drizzle the glaze over the bread and cut into slices to serve.
> Substitute diced crystallized ginger, golden raisins, or dried cranberries for the chocolate chips and/or nuts.
> This recipe makes eight 3" x 5" gift loaves with the addition of chips and nuts. Bake 45 to 60 minutes, start testing at 45 minutes.
> Store leftover bread, tightly wrapped, at room temperature for several days. Freeze for longer storage.