Emmy's Pumpkin Bread
Whenever we have a company gathering this pumpkin bread is sure to be one of the first things to disappear.
2/3 cup shortening or 1 cup vegetable oil
2 2/3 cups sugar
4 large eggs
2 cups (or one 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
1 cup chopped walnuts or pecans
1 1/2 cups chocolate chips
In a large bowl, cream together the shortening or oil and the sugar. Beat in the eggs, pumpkin and water. Add the flour, baking powder, baking soda, salt, nutmeg, and vanilla, stirring to blend, then mix in the chips and nuts.
Spoon the batter into two lightly greased 9 x 5-inch loaf pans. Bake the bread in a preheated 350°F oven for 1 hour, or until a cake tester inserted in the center of the loaf comes out clean. Remove the bread from the oven, and cool it on a wire rack. When it's completely cool, wrap it well in plastic wrap, and store it overnight before serving.
If desired, just before serving, drizzle with an icing made of 1 cup confectioners' or glazing sugar, 2 tablespoons melted butter, and 1 tablespoon milk.
Reviews
08/28/2010
Have made this recipe many times for both family and friends. It's always a hit. I was skeptical of only using nutmeg at first but it works. I usually use the oil variation and cut the sugar down to 1 3/4 cups. Using orange juice instead of water makes for a nice variation.
08/26/2010
I've made a variation of this for over 20 years. It is an old, native American recipe. Mine calls for 1 cup oil and 3 cups sugar (for 3 loaves) which I cut in half with NO compromise in moisture, texture, or taste. We add a lot of spices but no chocolate. Love the idea of whisky-soaked raisins. Caution: do not underbake! Even if your oven is the exact temperature, bake until toothpick is clean. As a former physician who worked 17/20 Christmases, I'd take 24 loaves to the hospital Christmas morning wrapped in festive cello. GO KAF! Your recipes and reviews always rock.
04/07/2010
This is a wonderful recipe, and I want to especially thank you for the specification of "2 cups (or 1 can)" of pumpkin. It is one of life's little annoyances that manufacturers will reduce the contents of cans, boxes, and other containers so they no longer meet traditional recipe needs. My can of pumpkin held 1 3/4 cups of pumpkin instead of 2 cups. I thought it might work anyway, since your recipe was worded this way. It did work, and made a delicious bread. I'm trying to save one loaf until company arrives tomorrow, but the first loaf is just amazing two hours out of the oven. I'm almost afraid to ask, but could we have the nutritional analysis of this bread? It isn't low calorie, that's for sure!
Sorry that we don't have the nutritionals for this recipe, but we do hope to offer nutritionals on more recipes in the future.
01/06/2010
I make this bread for my bakery in Millbury MA and can't keep it in stock. Its moist and flavorful and keeps if it lasts that long.
11/21/2009
I absolutely loved this bread. I did add some ginger and cloves to spice it up a bit. I also used a large good quality chocolate bar that I chopped up instead of chips. I froze one of the loaves and took it in my luggage to Atlanta. My sisters and I ate it for breakfast everyday while I was there. I am making it again for Thanksgiving guests to enjoy with their coffee. Thank you for a great recipe,
11/04/2009
This is really delicious. I did make some changes - I used 1.5 c whole wheat pastry flour, 1.5 c KAF unbleached, 1/3 c ground flaxseeds, and 2.5 c sugar. I added cinnamon and ginger, and used 1 c cinnamon chips instead of 1.5 c chocolate chips. I made it Monday night, and on Tuesday morning it was delicious. But a day later it was even more delicious and the crumb was even more tender. The only reason I gave it four stars instead of five is that I think the sugar content is too high, even after I reduced it a bit. Next time I'll try 2 1/4 c, and if that works I'll try to get it down to 2. I might try increasing the proportion of ww flour as well. I know, it sounds as though I completely changed the recipe. But it worked!
10/27/2009
Absolutely the best pumpkin bread. No, it's not spicey...its more sweet and cakey; it's a huge hit whenever I serve it.
10/15/2009
I've made this many times and absolutely love it. Very rich, though!
10/12/2009
This was a WONDERFUL recipe! I definitely agree that waiting overnight makes the flavors meld into something amazing. I made one loaf with walnuts and one loaf with mini chocolate chips, and they were both out of this world!
10/03/2009
I found the recipe last night, made it this morning and it is by far the best pumpkin bread recipe I've seen. The first loaf barely cooled before the family started to devour it. Didn't have any chocolate chips or raisins on hand, so I substituted the dried crandberrie and it was delicious. Very moist, but not heavy, great mix of pumpkin and spices, not too sweet. Perfect for an afternoon snack with a cup of tea. I expect the second loaf to be gone by tomorrow, if they know where I hid it. Thanks for such a simple, delicious recipe.
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