Pumpkin Bread

Name: Pumpkin Bread
Total time: 4200 s
Yield: Makes 2 Loaves
Cuisine: American
Ingredients: Unsalted butter, for the pans; 3 1/2 cups all-purpose flour (430 g); 2 cups white sugar (416 g); 1 cup lightly packed brown sugar (174 g); 1 cup vegetable oil (250 ml); 4 large eggs, lightly beaten; 1 (15 ounce) can pure pumpkin puree; 1/2 teaspoon vanillla; 2 teaspoons fine salt (13 g); 2 teaspoons baking soda (12 g); 1 teaspoon baking powder (4 g); 1 teaspoon ground nutmeg (2 g); 1 teaspoon ground allspice (2 g); 1 teaspoon ground cinnamon (2 g); 1/2 teaspoon ground cloves (1 g); 1/2 teaspoon ground ginger (1 g); 2/3 cup (160 ml) milk; 1 cup (140 g) chocolate chips (or 1/2 cup for one loaf), optional; 1/2-3/4 cups (55 g) to 83 g) chopped nuts (walnuts or pecans), optional

Chris Gan @ChrissyAlpha

I love quick breads, but some recipes have ended in disaster for me (too dense, too gummy, sunken in the middle, tasteless, too dry, etc.). So, when I find a recipe that yields an excellent and reliable result, it immediately gets put in the “keep forever” list.
This is one of those recipes. Truly, the best pumpkin bread I’ve ever made. And it makes two loaves! So you can share one if you don’t eat it all yourself!

This recipe has been slightly modified from the Food Network.

#GlobalApron - Week 30. Pumpkin
#Fall #Autumn #Sweet #Teatime

This recipe has been slightly modified from the Food Network.

#GlobalApron - Week 30. Pumpkin
#Fall #Autumn #Sweet #Teatime

Chris Gan @ChrissyAlpha

This recipe has been slightly modified from the Food Network.

#GlobalApron - Week 30. Pumpkin
#Fall #Autumn #Sweet #Teatime

This recipe has been slightly modified from the Food Network.

#GlobalApron - Week 30. Pumpkin
#Fall #Autumn #Sweet #Teatime

Saved

Ingredients

About 1 hr, 10 minutes

Makes 2 Loaves

Unsalted butter, for the pans
3 1/2 cupsall-purpose flour (430 g)
2 cupswhite sugar (416 g)
1 cuplightly packed brown sugar (174 g)
1 cupvegetable oil (250 ml)
4large eggs, lightly beaten
1 (15 ounce)can pure pumpkin puree
1/2 teaspoonvanillla
2 teaspoonsfine salt (13 g)
2 teaspoonsbaking soda (12 g)
1 teaspoonbaking powder (4 g)
1 teaspoonground nutmeg (2 g)
1 teaspoonground allspice (2 g)
1 teaspoonground cinnamon (2 g)
1/2 teaspoonground cloves (1 g)
1/2 teaspoonground ginger (1 g)
2/3 cup (160 ml)milk
1 cup (140 g)chocolate chips (or 1/2 cup for one loaf), optional
1/2-3/4 cups (55 g)to 83 g) chopped nuts (walnuts or pecans), optional

Saved

Steps

About 1 hr, 10 minutes

1

Gather the ingredients. Allow the eggs to come to room temperature.
2

Grease two 9x5” loaf pans with butter, then coat with flour and tap out the excess. Set aside.
Preheat oven to 350°F (177°C).
3

Mix the sugars together in a bowl. Add the oil, and whisk well.
4

Whisk the eggs, add to the sugar mixture, and stir well.
5

Add the pumpkin and vanilla to the sugar and egg mixture. Whisk well again.
6

In a separate bowl, combine all of the dry ingredients: flour, baking soda, baking powder, salt, all the spices.
7

Add about half of the dry ingredients to the pumpkin mixture and stir to combine. Add half of the milk and stir to combine.
8

Repeat this process with the remaining flour and milk. Do not overmix!
9

Because I wanted to make one loaf of pumpkin bread with chocolate chips and another loaf without, I transferred half of the batter to a prepared 9 x 5“ pan.
10

I added 1/2 cup chocolate chips to the remaining batter, gently stirred, then transferred this to the other 9 x 5” pan
11

Bake the loaves for one hour. Check for doneness by inserting a thin wooden skewer or toothpick. The skewer or toothpick should test clean. My loaves needed additional baking after one hour, and they were cooked perfectly after an additional 10 minutes.
12

Allow the loaves to cool for approximately 15 minutes, then remove them from the pans and allow them to finish cooling on wire racks.
The loaves can be stored at room temperature for one day, but they should be refrigerated for optimal freshness. In the fridge, they will keep for up to about five days.