After seeing my friend Nicole’s Facebook post regarding her joy over her decision to make pumpkin bread, I decided it was about that time of year to follow suit.
A few weeks ago my coworker Cassie brought in pumpkin bread she had made. Before allowing me to try some she had to taste test it to ensure it wasn’t undercooked. (Not that I would have minded!) It was so good I had to ask her what recipe she used.
You know that plaid, checked cook book that’s been around forever? That’s where I got the recipe.
The Better Homes and Gardens recipe. I’m pretty sure everyone has a Better Homes and Gardens cookbook in their recipe book collection, right? My sister gave me the Breast Cancer Awareness Limited Edition one many, many years ago. However, with the scads of recipes my grandma sends me, I always forget about this treasure of cookbook.
Rarely am I at a loss for a recipe but when I am, this is a good go-to source.
- 3 c. sugar
- 1 c. cooking oil
- 4 eggs
- 3 1/2 c. all-purpose flour
- 2 tsp. baking soda
- 1 1/2 tsp. salt
- 1 tsp. ground cinnamon
- 1 tsp. ground nutmeg
- 2/3 c. water
- 1 15 oz. can pumpkin
- 1 package chocolate chips
- Grease the bottom and 1/2 inch up sides of two 9x5x3-inch loaf pans; set aside. In a very large mixing bowl beat sugar and oil with an electric mixer on medium speed. Add eggs and beat well. Set aside.
- In a large bowl combine flour, baking soda, salt, cinnamon and nutmeg. Alternately add flour mixture and water to sugar mixture, beating on low speed after each addition until just combined. Beat in pumpkin. Fold in chocolate chips. Spoon batter into prepared pans.
- Bake in a preheated 350 degree oven for 55 to 65 minutes or until a knife or toothpick inserted in the middle comes out clean.. Cool in pans on a wire rack for 10 minutes. Remove from pans. Cool completely on wire racks. Wrap and store overnight before slicing.
I’m sorry but I just have to say this. Every single dessert bread recipe that I’ve ever tried is wrong. Blatantly wrong. It takes longer than 55 to 65 minutes to bake two loaves of bread. One? Maybe. Two? Most definitely not. Plan on 65 minutes minimum, but in reality more like 75 or 85 minutes. I continuously have to tack “just five more minutes” onto the baking of these kinds of breads and eventually seem to lose count.
Instead of using water, as suggested, I used buttermilk. I don’t understand why you would use water in place of milk in most recipes so I usually substitute. Also, I added the chocolate chips as the original Better Homes and Gardens Cookbook does not include chocolate chips.
My last trick that I’m going to impart on you is this: you don’t need an electric mixer. I used a huge bowl (not even two bowls just dumped all the ingredients in), a wooden spoon and a little bit of elbow grease and you’re good to go. No need to make extra dishes if you don’t have to!
My coworker, Micah, who won top honors over the weekend in a local barbecue competition, recommended the following method for adding chocolate chips (or berries) to breads:
Layer the batter with the extra ingredients so everything doesn’t sink to the bottom.
I did just that. I took the time to pour the batter artfully into the pans, then sprinkle with chocolate chips, then repeat about four times. To no avail. The chocolate chips still sank almost all the way to the bottom. My recommendation? Use mini-chocolate chips or teensy-tiny berries.
Despite all the additional five-minute increments I had to talk on when baking this bread, it turned out perfectly moist and the perfect combination of spices, according to Micah.