Super-moist & Easy Pumpkin Bread
Jack-o’-lanterns are great for Halloween and all, but the humble pumpkin certainly has a lot to offer. Here is a delicious way to use the pumpkin flesh. A super-moist and packed with flavor pumpkin bread, it can be made into a simple pumpkin loaf; or enhanced with chocolate chips your choice!
- 1 cup of coconut oil
- 2 2/3 cups granulated sugar
- 4 large eggs
- 15oz pumpkin puree
- 2/3 cup water
- 3 1/3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1 teaspoon baking soda
- 1 1/2 teaspoons salt
- 1 teaspoon nutmeg
- 1 teaspoon vanilla extract
- 1 1/2 cups chocolate chips, optional
- Brown sugar for sprinkling on top, optional
- Preheat the oven to 350°F. Lightly grease two 8 1/2″ x 4 1/2″ loaf pans (if you’re making the plain version of the bread); two 9″ x 5″ loaf pans (if you’re adding chocolate chips and nuts); or one of each, if you’re making one plain loaf, and one loaf with chips and nuts.
- In a large bowl, beat together the oil, sugar, eggs, pumpkin, and water.
- Add the flour, baking powder, baking soda, salt, nutmeg, and vanilla, stirring to combine.
- Mix in the chips, if you’re using them.
- Spoon the batter into the prepared pans. Sprinkle the tops of the loaves with brown sugar.
- Bake the bread for 60 to 80 minutes, or until a cake tester or toothpick inserted in the center of the loaf comes out clean; and that same tester inserted about 1/2″ into the top of the loaf doesn’t encounter any totally unbaked batter.
- Remove the bread from the oven and cool it on a rack. When it’s completely cool, wrap it well in plastic wrap, and store it overnight before serving.