Easy Pumpkin Bread

🥘 Ingredients

• baking powder
  1/2 teaspoon
• baking soda
  1 teaspoon
• bread**
• butter (28g, melted)
  2 tablespoons
• chocolate chips (255g, *) (optional)
  1 1/2 cups
• chopped walnuts or pecans (113g, *) (optional)
  1 cup
• coarse sparkling sugar (for sprinkling on top) (optional)
• cups or one 15-ounce can pumpkin purée (scant, 425g)
  2
• eggs (large)
  4
• flour (king arthur unbleached all-purpose, 400g)
  3 1/3 cups
• glaze ** (optional)
• granulated sugar (528g)
  2 2/3 cups
• king arthur pure vanilla extract
  1 teaspoon
• milk
  1 tablespoon
• nutmeg
  1 teaspoon
• oil (vegetable, 198g)
  1 cup
• salt (table)
  1 1/2 teaspoons
• sugar (confectioners' or glazing, 113g)
  1 cup
• water (152g)
  2/3 cup

🍳 Cookware

• bowl

1. 1

   Gather cups or one 15-ounce can pumpkin purée , king arthur pure vanilla extract , chopped walnuts or pecans , granulated sugar , glaze ** , bread** , butter , milk .

   cups or one 15-ounce can pumpkin purée: 2 (scant, 425g), king arthur pure vanilla extract: 1 teaspoon, chopped walnuts or pecans: 1 cup (113g, *), granulated sugar: 2 2/3 cups (528g), glaze **, bread**, butter: 2 tablespoons (28g, melted), milk: 1 tablespoon
2. 2

   Preheat the oven to 350°F. Lightly grease two 8 1/2" x 4 1/2" loaf pans (if you're making the plain version of the bread); two 9" x 5" loaf pans (if you're adding chocolate chips and nuts); or one of each, if you're making one plain loaf, and one loaf with chips and nuts.

   chocolate chips: 1 1/2 cups (255g, *)
3. 3

   In a large bowl , beat together the oil , sugar , eggs , pumpkin, and water .

   oil: 1 cup (vegetable, 198g), sugar: 1 cup (confectioners' or glazing, 113g), eggs: 4 (large), water: 2/3 cup (152g)
4. 4

   Add the flour , baking powder , baking soda , salt , nutmeg , and vanilla, stirring to combine.

   flour: 3 1/3 cups (king arthur unbleached all-purpose, 400g), baking powder: 1/2 teaspoon, baking soda: 1 teaspoon, salt: 1 1/2 teaspoons (table), nutmeg: 1 teaspoon
5. 5

   Mix in the chips and nuts, if you're using them. To make one loaf with chips/nuts, one loaf without, divide the batter in half. Leave one half plain, and add 3/4 cup chips and 1/2 cup nuts to the other half.
6. 6

   Spoon the batter into the prepared pans. Sprinkle the tops of the loaves with coarse sparkling sugar .

   coarse sparkling sugar (for sprinkling on top)
7. 7

   Bake the bread for ⏱️ 60-80 minutes , or until a cake tester or toothpick inserted in the center of the loaf comes out clean; and that same tester inserted about 1/2" into the top of the loaf doesn't encounter any totally unbaked batter.
8. 8

   Remove the bread from the oven, and cool it on a rack. When it's completely cool, wrap it well in plastic wrap and if time allows, store it overnight before serving. Waiting to enjoy the bread allows the flavors to meld and texture to completely set.
9. 9

   The next day, stir together the glaze ingredients. Drizzle the glaze over the bread and cut into slices to serve.
10. 10

    Storage information: Store leftover bread, tightly wrapped, at room temperature for several days. Freeze for longer storage.
11. 📝

    Servings: 16 per loaf

12. 📝

    Nutrition: Fat: 12g Calories: 240 calories Saturated Fat: 2.5g Trans Fat: 0g Sodium: 125mg Fiber: 1g Sugar: 22g Carbohydrate: 33g Cholesterol: 25mg Serving Size: 1 piece Protein: 3g