Whether you make it plain or chock full of chocolate chips, chopped nuts, and dried ginger, this pumpkin bread is autumn in loaf form. Like any quick bread, it comes together in a flash and stays tender and moist right out of the oven and beyond. Serve for dessert or add to your Thanksgiving spread!

Directions

1. Place oven rack in the middle of oven and preheat to 350F. Grease two 9” x 5” x 2.5” loaf pans if using add-ins (if making a plain loaf, 8” x 4” x 2.5” pans also work).
2. Combine all wet ingredients in a large bowl (pumpkin purée, melted butter or coconut oil, eggs, water, and vanilla) either whisking by hand or using a mixer on low speed until well blended. Stir in both sugars until well combined.
3. In a separate bowl, mix together the flour, baking soda, salt, cinnamon, ginger, and nutmeg.
4. Add the dry ingredients to the wet ingredients and mix until the batter is well combined and smooth.
5. If using, stir in add-ins such as chocolate chips and nuts just until evenly distributed.
6. Divide mixture equally between the two greased loaf pans and shake the pans to roughly level out the batter.
7. Bake the loaves for 60-75 minutes, gently rotating the pans in the oven halfway through baking. The loaves are ready when the top cracks, the surface feels firm and set, and a toothpick inserted into the center of the loaf comes out clean (if the top begins to get too dark during baking, you can carefully tent it with foil to prevent further browning).
8. Remove loaves from the oven, and allow them to cool for at least 15 minutes before turning them out to cool to room temperature on a wire rack.

Farm Team Tips

Be sure to select pumpkin purée and not pumpkin pie filling, which contains other added ingredients.

You can substitute any kind of liquid vegetable, nut, corn or grapeseed oil in place of the butter/coconut oil if you prefer.