Year after year, pumpkin season after pumpkin season, autumn after autumn, with all the variations of pumpkin bread on the market, this is the only recipe I turn to. I’ve made it no less than a gazillion times, according to my scientific, statistical records and it continues to be my favorite.
Passed on to me years ago by my fantastic chef-of-a-brother, Nate, this bread is moist and dense and perfect. Nothing else to say, really, except that it has one more glorious trait: it tastes even better the next day! What does that mean? Breakfast, baby.
Note: This bread tastes best when it has cooled completely for a few hours and tastes even better the next day.
- 2 ½ cups white flour
- 1 cup whole wheat flour
- 3 cups granulated sugar
- 2 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- 1 teaspoon salt
- 1 (15 oz.) can pumpkin puree (not pie filling)
- 1 cup canola or vegetable oil
- 4 large eggs
- 2/3 cup water
- 1 cup semi-sweet chocolate chips
- Preheat oven to 350 degrees F. Grease two 9×5-inch loaf pans or three 8×4-inch loaf pans.
- In a large bowl, mix flours, sugar, baking soda, cinnamon, nutmeg and salt together. Set aside.
- In a medium bowl, whisk together canned pumpkin, oil, eggs and 2/3 cup water until well combined and stir into dry ingredients, just until the dry ingredients are moistened and no dry streaks remain. Stir in chocolate chips. Pour batter in prepared pans.
- Bake the bread for 60 to 70 minutes or until a toothpick inserted in the center comes out clean. Remove the bread from the oven and let sit for 10-15 minutes. Run a knife gently around the edge of the bread and turn the bread out, right side up, onto a wire rack to cool completely.
- This bread freezes beautifully. After cooling, wrap the bread in a layer of plastic wrap and then a layer of tin foil. Freeze for up to 2 months.
Recipe Source: my brother, Nate W.