PERFECT PUMPKIN BREAD
I’ll have you know, I wanted the title of this post to convey how freakin’ sublimely moist this bread is, but I know there are many who hate that word. Whyyyy is there no substitute for it?! Trust me, there isn’t. I checked. Anyway, this is my very favorite recipe for pumpkin bread, and it’s soon to be yours too. The recipe makes 3 large loaves, which sounds like too many for a normal human, but it’s not. Give a loaf or two away, or keep them and shamelessly devour them all. I won’t tell. They also freeze extremely well, so there’s no excuse not to make them! The most important step in this recipe is to wrap the loaves tightly in foil while they’re still warm! This locks in the moisture that is trying to escape in the form of steam, and keeps them (I’m sorry) super moist. I like to add chocolate chips to one or two of the loaves too. And definitely don’t skip the cinnamon-sugar topping, either! It creates the most delicious crust on the top of the bread and really takes it to the next level. Let us know if you try this one out!
Perfect Pumpkin Bread
yields 3 9-inch loaves
Ingredients:
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3 c sugar
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3 1/3 c flour
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2 t baking soda
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1/2 tbsp baking powder
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1 1/2 tsp salt
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1 tsp nutmeg
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1 tsp cloves
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2 tsp cinnamon
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4 eggs
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1 15-oz can pumpkin
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1 c vegetable oil
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1 c water
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Chocolate chips (if desired)
Cinnamon-Sugar Topping:
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1/2 c sugar
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1 tsp cinnamon
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1/2 tsp nutmeg
Method:
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Preheat oven to 350º. Grease and flour 3 9-inch loaf pans.
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Combine sugar through cinnamon in the bowl of a stand mixer. Mix on low until combined. Add wet ingredients to dry ingredients all at once. If using, add desired amount of chocolate chips.
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Divide batter among loaf pans. In a small bowl, combine ingredients for cinnamon-sugar topping. Generously sprinkle topping directly on top of the batter in each pan.
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Place pans on the same rack in the middle of the oven, about 1 inch apart. Bake 45 minutes-1 hour, or until toothpick inserted into the center of each loaf comes out with moist crumbs (but no wet batter). Place baked loaves on wire rack and cool 5 minutes, then turn each out onto a large piece of foil and wrap tightly to lock in moisture.