I always hesitate to label something “best ever,” even if it’s my very favorite but my goodness, this pumpkin bread is pure heaven. Sheer bliss. Absolutely. Divine. Period. It is so moist (I literally sat here for a couple minutes trying to pick a different word cause I can’t stand “moist” but there really isn’t a better way to describe it.) Even Buddy gobbled it up. This is a must try…and not just try, it’s a must make over and over and over. Feel free to enjoy it all of November…and into December…and maybe even next May. Yep. It’s that good. It freezes well too so you can start baking now and be stocked up for the holidays in no time. 🙂 Love checking stuff off the list early!
Best Ever Pumpkin Bread (from Lindsay at Sugar Mama)
15 oz. can pumpkin puree
1 cup canola oil
3 cups sugar
3 large eggs (We make ours egg-free with 1 1/2 Tbls Ener-G egg replacer mixed with 6 Tbls warm water.)
3 1/2 cups flour
2 tsp baking soda
1 tsp baking powder
1 tsp cinnamon
1 tsp nutmeg
1/2 tsp ground cloves
1/2 tsp salt
1/2 cup mini chocolate chips (optional)
This recipe makes 2 loaves. I have been known to pour half of the batter in one loaf pan, then add chocolate chips to remaining batter, and have one loaf each way. Variety is the spice of life, so they say. But I don’t know who “they” refers to…hmm.
Toss all ingredients in a bowl.
Mix with an electric mixer (hand mixer or stand mixer) for a minute or two. It’s really thick so too difficult to mix well by hand.
Add chocolate chips, if desired, and stir by hand to combine. Pour into two greased loaf pans (I like to use Bakers Joy) and pop in the oven at 350 degrees.
Would you look at that color? Gorgeous. About an hour later, they’re done! (Check with a toothpick but be careful not to over-cook!) Lindsay says in her recipe to bake for 55 minutes. Both of mine were still really gooey at this point so they stayed in for about another 10 minutes.
Allow to cool in the pan for 5-10 minutes, then flip out onto a cooling rack to cool completely. Slice it up and you’re good to go!
This would be mighty tasty with some of last week’s maple pumpkin butter spread all over it or even drizzled with some warm apple cider syrup and eaten with a fork. I just finished eating some and I’m already ready for more. Better make an extra batch, just in case.