Ingredients

The following ingredients have 20 Servings
  • 3 1/2 cups all-purpose flour (can sub half whole wheat flour - see note)
  • 2 cups granulated sugar (see note)
  • 2 teaspoons baking soda
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1 teaspoon salt
  • 1 (15-ounce) can pumpkin puree
  • 1 cup vegetable, canola, avocado or melted coconut oil (see note)
  • 4 large eggs
  • 2/3 cup water, milk or buttermilk
  • 1 to 2 cups semi-sweet chocolate chips (optional)

Instruction

  • Preheat the oven to 350 degrees F. Grease two 9X5-inch loaf pans or two 8 1/2X4 1/2-inch loaf pans plus 1-2 mini loaf pans.
  • In a large bowl, whisk together the flour, sugar, baking soda, cinnamon, nutmeg and salt together. Set aside.
  • In a medium bowl or in a large liquid measuring cup, whisk together canned pumpkin, oil, eggs and 2/3 cup water, milk or buttermilk until well combined.
  • Pour the wet ingredients over the dry ingredients, and stir until there are still a few dry streaks or clumps.
  • Stir in the chocolate chips and mix until no dry streaks remain - but don't over mix! Pour batter in prepared pans.
  • Bake the bread for 55 to 70 minutes until a toothpick or thin knife inserted in the center comes out clean. Remove the bread from the oven and let sit for 10-15 minutes. Run a knife gently around the edge of the bread and turn the bread out, right side up, onto a wire rack to cool completely.