Course: Quick Breads
Prep Time: 15 min
Cook Time: 1 hr
Total Time: 1 hr 15 min
Yield: 2 loaves
Ingredients
- 1 cup vegetable oil
- 2 2⁄3 cups sugar
- 4 large eggs room temperature
- 1 (15 ounce) can pumpkin not pumpkin pie filling (I prefer Libby’s)
- 2⁄3 cup water
- 3 1⁄3 cup all-purpose flour I prefer King Arthur
- 1⁄2 teaspoon baking powder
- 2 teaspoons baking soda
- 1 1⁄2 teaspoons salt
- 1 teaspoon nutmeg
- 1 teaspoon vanilla
- 1 (10 ounce) bag mini chocolate chips (I prefer Ghirardelli)
Directions
- Preheat the oven to 350 degrees, I set a timer and let my oven preheat for at least 30 minutes. Grease, with baking spray that contains flour, two 9×5-inch loaf pans.
- In a large bowl mix together the oil, sugar, eggs, pumpkin, and water.
- Add the flour, baking powder, baking soda, salt, nutmeg, and vanilla stirring until almost combined. You want to be able to still see flour in your batter.
- Stir in the chocolate chips and mix the batter until fully combined.
- Pour the batter into the prepared pans. I use a kitchen scale so that my loaves are as even as possible.
- Take a butter knife and coat it in butter, using a pastry brush, or dip the knife in melted butter and run it down the middle of the bread pan from end to end. This will give your bread a place to naturally split.
- Bake the bread until a cake tester or toothpick inserted in the center of the loaf comes out clean, about 60 to 70 minutes. I start checking mine around 55 minutes.
- Remove the bread from the oven and let it cool in the pan for 10 minutes. After 10 minutes remove from pan and place on a wire rack to continue cooling. Once the bread is completely cool place it in air tight container and let it sit overnight. DO NOT CUT THE BREAD UNTIL THE NEXT DAY!
Amount Per Serving (1)
- Calories: 240
- Fat: 12g
- Cholesterol: 25mg
- Carbohydrate: 33g
- Fiber: 1g
- Sugar: 22g
- Protein: 3g
Melissa Ruth Thomas 