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.
- 1 cup (198g) vegetable oil
- 2 2/3 cups (528g) granulated sugar
- 4 large eggs
- one 15-ounce can (425g) pumpkin (not pumpkin pie filling)
- 2/3 cup (152g) water
- 3 1/3 cups (400g) King Arthur Unbleached All-Purpose Flour
- 1/2 teaspoon baking powder
- 1 teaspoon baking soda
- 1 1/2 teaspoons salt
- 1 teaspoon nutmeg
- 1 teaspoon vanilla extract
- 1 cup (113g) chopped walnuts or pecans, optional
- 1 1/2 cups (255g) chocolate chips, optional
- coarse white sugar, for sprinkling on top, optional
- 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.
- In a large bowl, beat together the oil, sugar, eggs, pumpkin, and water.
- Add the flour, baking powder, baking soda, salt, nutmeg, and vanilla, stirring to combine.
- 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.