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Wednesday, November 9, 2016

Best Pumpkin Bread...EVER

Halloween may have come and gone, but it's still pumpkin season.

Today I'm sharing the easiest but best pumpkin bread recipe...EVER!
That may seem like a pretty big claim, but trust me and try it for yourself.

I pretty much make this bread all year long because everyone loves it, but I especially like to make it this time of year.

This recipe is so incredibly easy. You pretty much throw everything in a bowl, give it a good stir and you're done. See? EASY!

Here's what you'll need.

3 1/3 c. A-P flour
3 c. sugar
2 t. baking soda
1 1/2 t. salt
2 1/2 t. pumpkin pie spice
(or 1 1/2 t. ground cinnamon & 1 t. ground nutmeg)
1 c. vegetable or canola oil
2/3 c. water
4 large eggs or 1 cup egg substitute
1 (15oz) can pumpkin puree (not pie filling)
chocolate chips (optional- but I don't know why you'd leave them out ;))
cinnamon chips (optional)

Combine dry ingredients in a bowl and whisk together. You can actually skip this step if you want and just dump everything in together.

Add eggs, oil, water and pumpkin and stir well to combine and get rid of any lumps.

Add approximately 1 1/2 c. semi-sweet chocolate chips.

This time I added cinnamon chips on a whim, but honestly I couldn't really taste them once it was baked so I'll probably leave them out in the future.

Spray 6 small loaf pans or 3 large (or a combination) with baking spray with flour.


Divide batter between pans and place in preheated 350 degree oven to bake for 45 minutes, checking for doneness with toothpick or skewer after 40 minutes. If baking large loaves bake 50 minutes to an hour, checking for doneness.

Remove from oven and allow to cool for about 10 minutes then turn out to finish cooling.

 This bread makes your whole house smell absolutely delicious and you will have to cut into a loaf immediately. That's one of the perks of making small loaves.

This bread is so moist and delicious you're going to probably have to really exercise self restraint to not eat the entire little loaf all by yourself.
#notevenkidding

You can freeze this bread and have it whenever you need a quick snack, something to take to a brunch or coffee or to give to neighbors and friends. It's just perfect that way.

When freezing I suggest wrapping in plastic wrap

And then also a layer of foil. It will last and keep fresh in the freezer for months.

#perfectafternoonsnack

Even if you already have a recipe for pumpkin bread that you love I really think you should try this one. I've never found another recipe better than this one. 

I'd love to know if you try it and what you think.

Enjoy!!!

Lisa
XOXO

A lot of people like to have the ingredients and directions in one place (myself included) so here ya' go.

Chocolate Chip Pumpkin Bread

3 1/3 c. A-P flour
3 c. sugar
2 t. baking soda
1 1/2 t. salt
2 1/2 t. pumpkin pie spice
(or 1 1/2 t. ground cinnamon & 1 t. ground nutmeg)
1 c. vegetable or canola oil
2/3 c. water
4 large eggs or 1 cup egg substitute
1 (15oz) can pumpkin puree (not pie filling)
chocolate chips (optional)
cinnamon chips (optional)

Combine dry ingredients and whisk together. Add oil, eggs, water and pumpkin and mix well being sure to get rid of lumps. You can omit the whisking of dry ingredients if you want. Stir in chocolate chips.

Prepare 6 small loaf pans or 3 large by spraying with baking spray with flour.

Divide batter among pans and place in 350 degree oven to bake.

For small loaves, bake 45 minutes checking after 40 with a skewer for doneness
For large loaves, bake 50 minutes to 1 hour, checking after 50 minutes.

Allow to cool for 10 minutes in pan and then remove and continue cooling.

2 comments :

  1. Just when I've lost weight, you go sharing this recipe! My son and I love pumpkin desserts (so much so that we may have made some pumpkin muffins in July!) Thanks for sharing!

    ReplyDelete
    Replies
    1. Aw Al(lie), Make the mini-loaves😉. Hope it's ok linked an old recipe...I was in a super rush today to get out the door to bible study

      Delete

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