Pumpkin Bread!

I love baking quick bread.  It freezes well, it makes great gifts, and it’s nice to have around for guests to nibble on for breakfast, or any time, really.  If you make a recipe like this, with enough batter for 2 loaves, you can make one loaf and turn the rest into muffins.  Or, you can divide the batter among smaller tins and make mini-loaves.  All you have to do is adjust the cooking time.  When this bread is ready, the top of the loaf will spring back when touched.  Another way to know it is ready is to sink a toothpick into the middle of the loaf and rest it there for a moment.  When you remove the toothpick, it should be moist but clean.  The pecans and chocolate chips are both optional, but they turn a perfectly tasty quick bread into a seasonal indulgence – in a good way.  Have a wonderful holiday!

PUMPKIN BREADIMG_0375

Yield: 2 loaves

Ingredients:

  • 3 1/3 cups all purpose flour
  • ½ teaspoon baking powder
  • 2 teaspoons baking soda
  • 1 ½ teaspoons fine sea salt
  • 2 teaspoons cinnamon
  • 1 teaspoon nutmeg
  • 1 teaspoon ground ginger
  • 1 cup chopped pecans (optional)
  • 1 cup chocolate chips (optional)
  • 1 cup grape seed oil
  • 2 2/3 cups granulated sugar
  • 4 eggs
  • 2 cups pumpkin purée
  • 2/3 cup water
  • 1 teaspoon vanilla

Directions:

  1. Heat oven to 350°.  Spray two loaf pans with pan release.
  2. In a large bowl, whisk to combine the flour, baking powder, baking soda, sea salt, cinnamon, nutmeg, ground ginger, pecans and chocolate chips.
  3. In another large bowl, whisk to combine the oil, sugar, eggs, pumpkin, water and vanilla.
  4. Pour the dry ingredients into the wet ingredients and stir to combine.  Divide the batter between the prepared pans.
  5. Bake for about 60 minutes.  Loaves are ready if you can touch the top with your finger and it springs back.  Or, stick a toothpick into the middle of the loaf and let it stay there for a few seconds.  Remove the toothpick – it should be moist but without crumbs/batter.
  6. Remove the loaves from the oven and let them cool on a rack for 15 minutes.  Carefully remove the loaves from the pans to cool completely.

 

Inspired by several recipes including one from King Arthur Flour, our own Pumpkin Chocolate Chip Muffins, and an old Pumpkin Chocolate Cookie recipe my Mom used to make.

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