I have some other great pumpkin bread recipes, but couldn’t resist adding this one to the collection. As much as I like the others, this might be my new favorite.
It bakes up with a nice dome, freezes beautifully, and slices neatly with no crumbs. Plus each slice fits quite nicely into the sealable food bags I bought off Amazon a while back, so I can cut individual slices and give them to friends.
This recipe makes two large loaves. Alternatively, you can make 8 small (3×5 inch loaves) or do what I did and make 1 large loaf and 4 small ones. It makes a lot of bread, so use your biggest mixing bowls and make sure you have some friends to share it with.
- 3 1/3 cups unbleached all-purpose flour (420 grams)
- 2 teaspoons baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 3 cups sugar (590 grams)
- 1 cup vegetable oil
- 1 15-ounce can pure pumpkin
- 2/3 cup water
- 4 eggs
- 1 1/3 cup miniature chocolate chips
- Preheat oven to 350 degrees. Grease and flour two 9x5 inch loaf pans.
- In a large bowl, whisk together the flour, baking soda, cinnamon, nutmeg and salt.
- In a very large mixing bowl, combine the sugar, oil, pumpkin, water and eggs. Stir with a spoon or heavy duty scraper until well blended.
- Add the flour mixture to the pumpkin mixture and stir until fully blended, then stir in the chocolate chips.
- Divide the batter between the pans and bake for 1 hour or until a toothpick inserted comes out with moist crumbs.
- Remove from oven and let cool for 10 to 15 minutes. Carefully loosen from loaf pans and then turn onto a cooling rack. Allow the loaves to cool completely, then wrap in plastic wrap and freeze or refrigerate until ready to serve.
- To store, wrap well in plastic wrap and refrigerate for at least a week, or place wrapped loaves in a plastic freezer bag and freeze for several months.