Pumpkin Bread

Pumpkin Bread

  • 1 cup canned pumpkin
  • 2 cups granulated sugar
  • 1 cup vegetable oil
  • 3/4 cup milk
  • 3 eggs
  • 2 teaspoons vanilla
  • 3 1/2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground cloves
  • 2 cups chocolate chips (optional)
  • 1 cup chopped pecans (optional)

Preheat the oven to 350.  Spray two 9x5 loaf pans with non-stick spray.

In the bowl of a stand mixer fitted with the paddle attachment, combine the pumpkin, sugar, oil, milk, eggs and vanilla until well combined.

In a separate bowl, combine the flour, baking soda, salt, cinnamon, nutmeg, ginger and cloves.  Add by spoonfuls to the mixing bowl, mixing on low to combine, then on medium speed for 1 minute.  Stir in the chocolate chips and/or pecans, if using them.

Divide the batter between the two pans.  Bake on the middle rack in the oven for 55-65 minutes, until the top is cracked and golden brown, and a skewer inserted in the middle comes out clean.

Cool in the pans for 10 minutes, then turn out onto a wire rack.  Cover loosely with a clean kitchen towel and cool completely.

For the cream cheese icing (which I never use if I add chocolate chips, but this time I only added pecans to the batter), mix the following ingredients with an electric mixer until smooth, and spread over the top of the bread before slicing.  This makes a generous amount of icing, and can easily be halved and still yield enough for two loaves.

Cream Cheese Icing

  • 8 ounces cream cheese, softened to room temperature
  • 1 cup powdered sugar
  • 2 tablespoons light corn syrup
  • 1 teaspoon clear butter-flavored extract
  • 1 teaspoon clear vanilla extract

Yields 2 loaves

Recipe from Curly Girl Kitchen