Mom's Homemade Pumpkin Bread
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Mom's Homemade Pumpkin Bread
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The BEST Pumpkin Bread ever that is incredibly moist, infused with cinnamon, cloves and nutmeg and requires only 2 bowls and one whisk to make!
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Ingredients
Bowl One
- 6 eggs
- 4 cups granulated sugar
- 1 29 oz. can pure pumpkin
- 1 cup vegetable oil
Bowl Two
- 4 1/2 cups AP flour
- 1 tablespoon baking soda
- 1 tablespoon baking powder
- 1 1/2 teaspoons salt
- 1 1/2 teaspoons ground cinnamon
- 1 1/2 teaspoons ground cloves
- 1 1/2 teaspoons ground nutmeg
add later:
- 2 cups semi-sweet chocolate chips (or half chocolate chunks)
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Instructions
- Preheat oven to 325 degrees F.
- Grease and flour three 8 1/2” x 4 ½” loaf pans or use a cooking spray with flour in it.
- In a very large bowl, add eggs and gently whisk. Mix in sugar, pumpkin, and oil.
- In a separate large bowl, mix together all Bowl Two ingredients (don’t add chocolate chips).
- Mix the Flour Mixture into the Pumpkin mixture just until combined, being careful not to overmix. Fold in chocolate chips. Evenly divide batter between 3 loaf pans.
- Bake at 325 degrees F for 65 - 75 minutes or until toothpick comes out clean. Let bread cool on wire rack for 10 minutes then remove bread from pans. Let bread cool completely on wire rack before slicing.
Notes
- This Chocolate Chip Pumpkin Bread is even better the next day!
- Allow bread to cool completely on a wire wrack.
- Once bread is cool, wrap it tightly in plastic wrap.
- Store Pumpkin Bread at room temperature for up to five days.
- After three days, you may want to place the Pumpkin Bread in the refrigerator to prolong its life. Pumpkin Bread can keep in the refrigerator for up to 7 days.
- Allow bread to cool completely on a wire wrack.
- Once bread is cool, wrap it tightly in plastic wrap, at least 2 layers worth to prevent freezer burn.
- Freeze Pumpkin Bread for up to three months.
- To thaw, unwrap bread so the condensation doesn't make it soggy and let sit at room temperature overnight.
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