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
1 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 9x5 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 URS at www.lifeasmom.com