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!

INGREDIENTS

• 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

DIRECTIONS

1. 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.
2. In a large bowl, beat together the oil, sugar, eggs, pumpkin, and water.
3. Add the flour, baking powder, baking soda, salt, nutmeg, and vanilla, stirring to combine.
4. Mix in the chips, if you’re using them.
5. Spoon the batter into the prepared pans. Sprinkle the tops of the loaves with brown sugar.
6. 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.
7. 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.