Is always delish on a Sunday afternoon. And now that church is over by noon, I have a whole afternoon to bake (or take naps, or read, or build blanket forts. Aren’t Sunday’s luxurious?)
This bread is super moist, and “not too pumpkin-y.” It’s at least as good as what one might get at the local Great Harvest. And it’s even better the next day!
Ingredients
- 1 (29 ounce) can pumpkin puree
- 8 eggs
- 2 cup vegetable oil
- 1 1/3 cup water
- 6 cups white sugar
- 7 cups all-purpose flour
- 4 teaspoons baking soda
- 3 teaspoons salt
- 2 teaspoon ground cinnamon
- 2 teaspoon ground nutmeg
- 1 teaspoon ground cloves
- 1/2 teaspoon ground ginger
- 1 1/2 – 2 Cups chocolate chips of choice (I like dark chocolate for this because there is plenty of sweetness in the bread itself).
Directions
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour your 7×3 inch loaf pans.
- In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans.
- Bake for about 50 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean.
Makes 6-8 loaves.
I’ve been trying out recipes for pumpkin bread, this one looks great. Most of mine have are too dry. I’m excited to make it. Thanks for sharing!