Emmy’s Pumpkin Bread

by Katie on October 21, 2010

The search was on the other week. It was beginning to feel like fall outside (unfortunately it didn’t last) and I was in the mood for pumpkin bread. I considered turning my pumpkin muffins into bread, but then I found it….this…this very valuable recipe.

You see, I am quite picky when it comes to pumpkin stuff…I either love it or hate it.

I find that most breads are too “spicy”…I am not a fan of a bunch of spicy junk added to my pumpkin. In my humble opinion, it is best left alone.

I also don’t like how a lot of pumpkin breads are so “mushy”. Some may call it moist, but to me they are often beyond moist and the texture is just off.

I like my pumpkin bread with chocolate chips and more the texture of a banana bread! This one fits the bill perfectly. It was very moist, but not mushy moist, and it tasted better the next day. It sliced wonderfully and held its shape without crumbling. I even froze one loaf and it was just as good when I thawed it out.

1 cup vegetable oil
2 2/3 cups sugar
2 eggs
1 (15 oz.) can pumpkin (not pumpkin pie filling)
2/3 cup water
3 1/3 cup all purpose flour
1/2 teaspoon baking powder
2 teaspoon baking soda
1 teaspoon nutmeg
1 teaspoon vanilla
1 cup chopped walnuts or pecans
1 1/2 cups chocolate chips

In a large bowl, cream together the oil and sugar. Beat in the eggs, pumpkin, and water. Add the flour, baking powder, baking soda, salt, nutmeg, and vanilla, stirring to blend, then mix in the chips and nuts.

Spoon the batter into two greased 9×5 inch loaf pans. Bake the bread in preheated 350 degree oven for 1 hour, or until tester inserted comes out clean. Remove the bread from the oven, and cool it on a wire rack. When it is completely cool, wrap it well in plastic wrap, and store it overnight before serving.


Recipe Credit: King Arthur Flour

This post is linked to: Eat at Home Ingredient Spotlight

{ 8 comments… read them below or add one }

Misty October 21, 2010 at 10:19 am

Oh, Oh, Oh… Yeah, you posted the recipe for the DELICIOUS Bread we enjoyed at bible study… Okay, so I need to add to my errands a quick trip to the store for Pumpkin and nuts and I'm making this TONIGHT!!! Yup, TONIGHT!!! It was SOOOO good!


Katie October 21, 2010 at 11:15 am


Yep, this is it! Good luck making it tonight! Let me know how it turns out.


Tightwad Mom October 21, 2010 at 10:29 pm

I love pumpkin bread. I think the reason that Autumn is my favorite season is that I can bake all things pumpkin (and make soup in the crockpot)!


Katie October 22, 2010 at 11:13 am

Tightwad Mom,

Oh yeah, fall is my favorite season. Fall food is the best :)


Christy January 25, 2011 at 5:24 pm

oh man i just made this and am eating it hot out of the oven and omg its soooooooooo good i make pumpkin choc. chip muffins all the time but this beats that!!! i love it!! thanks for posting this!!


Tracy September 12, 2011 at 4:30 pm

what size can of pumpkin?


Katie September 12, 2011 at 4:36 pm

Hi Tracy! The recipe calls for a 15 oz. can of pumpkin. Thanks for catching that…I updated the recipe to note that :)


Tiffany October 5, 2011 at 4:23 pm

Walnuts and chocolate chips are great additions!


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