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Easy Pumpkin Bread


Easy Pumpkin Bread

Whenever we have a company gathering, this pumpkin bread is one of the first things to disappear. Super-moist and packed with flavor, it can be made into a simple pumpkin loaf; or enhanced with chocolate chips and/or nuts. Or raisins. Or cinnamon chips. Or...

Ingredients

  • 1 cup vegetable oil
  • 2 2/3 cups granulated sugar
  • 4 large eggs
  • 2 cups (or one 15-ounce can) pumpkin (not pumpkin pie filling)
  • 2/3 cup water
  • 3 1/3 cups King Arthur Unbleached All-Purpose Flour
  • 1/2 teaspoon baking powder
  • 2 teaspoons baking soda
  • 1 1/2 teaspoons salt
  • 1 teaspoon nutmeg
  • 1 teaspoon vanilla extract
  • 1 cup chopped walnuts or pecans, optional
  • 1 1/2 cups chocolate chips, optional
  • Coarse granulated sugar for sprinkling on top, optional

Instructions

  1. Heat the oven to 350 degrees F. Lightly grease two 8 1/2" x 4 1/2" loaf pans (if you're making the plain version of the bread); two 9 x 5-inch loaf pans (if you're adding chocolate chips and nuts); or one of each, if you're making one plain loaf, and one loaf with chips and nuts.
  2. In a large bowl, beat together the oil, sugar, eggs, pumpkin, and water.
  3. Add the flour, baking powder, baking soda, salt, nutmeg, and vanilla, stirring to combine.
  4. Mix in the chips and nuts, if you're using them. To make one loaf with chips/nuts, one loaf 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.
  5. Spoon the batter into the prepared pans. Sprinkle the tops of the loaves with coarse sparkling sugar, if desired.
  6. Bake the bread for 60 to 80 minutes, or until a cake tester or toothpick inserted in the center of the loaf comes out clean; and that same tester inserted about 1/2 inch into the top of the loaf doesn't encounter any totally unbaked batter.
  7. Remove the bread from the oven, and cool it on a rack.
  8. When it's completely cool, wrap it well in plastic wrap, and store it overnight before serving.

Yield: 2 loaves | Hands-on time: 10 to 15 min
Baking time: 60 min 1 hr 20 min

Tips from our bakers:

Can you use your own homemade puréed pumpkin? Sure. Just be aware that it'll probably be thinner than canned pumpkin, so you'd want to add a bit more flour. Results may vary.

Want to add a simple icing? Just before serving, drizzle with a mixture of 1 cup confectioners' or glazing sugar, 2 tablespoons melted butter, and 1 tablespoon milk.

Recipe and photo credit (used with permission): King Arthur Flour