Easy Pumpkin Bread
Easy Pumpkin Bread
(105)
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| quick-n-easy | |
| Hands-on time: | |
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| Baking time: | |
| Total time: | |
| Yield: | 2 loaves |
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 white sugar for sprinkling on top, optional
Directions
1) Preheat the oven to 350°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" 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" 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. When it's completely cool, wrap it well in plastic wrap, and store it overnight before serving.
Yield: 2 loaves.
Reviews
- 03/03/2012
- My family loves this recipe! Easy to prepare. The recipe is delicious as written, but it is very forgiving and is moist and delicious even with our healthier adaptations!
02/25/2012- After cooling the bread in the pan for 5 minutes, then flipping the pan over to place the bread on the cooling rack, the bread fell apart coming out of the pan and a good 1/4 of it stayed in the pan. Very disappointing! The taste is good, but I'd be afraid to make it again as ingredients such as nuts and chocolate chips are expensive.
- 01/01/2012
- Very moist and flavorful. I used fresh nutmeg and felt was enough spice. The pumpkin is the star ingredient.
- 12/30/2011
- I made this for the 1st time on Christmas Eve. Stores were closed so I went with what I had. Substituted applesauce for oil, and white unbleached whole wheat flour for all purpose unbleached flour. Added old, hard, leftover raisins ...quite a few, and baked in (1) 9"x5" pan and (1) 8"x 8" brownie pan. Turned out great and so-o-o easy to digest! I eat a large piece every day. Thank you KAF for great flour and great recipes.
- 12/14/2011
- Wow! Love this bread and it's easy to make. Followed recipe as written and had no problem! My sister-in-laws came over and besides me and my hubby, they could not quit eating it! Will make again for Christmas and give as gifts!
- 12/09/2011
- The best pumpkin bread recipe I've made! I made half the recipe for one loaf, used some of my frozen Cinderella pumpkin puree and added 1/2 tsp cinnamon & toasted pecans. I was afraid to try the chocolate chips but next time I'll be adding those. Mine was a tad overdone at 50 minutes (should get my oven checked) but it still was moist and very tasty and even better on the second and third days. I'm at high altitude (4900 ft) and made no adjustments; just had a very slight dent in the middle. I'm throwing out my old pumpkin bread recipes, this one's a keeper!
12/07/2011- That was the worst pumpkin bread I have ever made or tasted. I made it to take to a club meeting and I had to run out and get store bought cupcakes. It was so bad that my son, who will eat almost anything, wouldn't touch. It went right to the trash.
Sorry this one was not to your liking. We are happy to assist. Just give us a call on the Baker's Hot Line 800-827-6836. Frank @ KAF.
- 12/05/2011
- This recipe is very tasty and very easy. Next time I make it I may reduce the amount of sugar in it as it is VERY sweet. Or try the Splenda/Sugar blend. Although my last adventure with Splenda ended in disaster. Either way, it was a hit at a holiday party I went to last weekend.
- 12/02/2011
- Easy, delicious and a big hit with friends and family I used the bake and give medium loaf pans for this recipe and got 4 loaves amazing I also used the chocolate chips and walnuts this recipe is a keeper
11/27/2011- This recipe is easy and always a hit with gift recipients. I do make some adjustments - reduce the oil to 3/4 cup and the sugar to 1 1/2 cups. The bread is still moist and sweet. Using orange juice instead of water OR adding a scant 1/2 teaspoon orange oil adds a nice citrus touch.
