Two Judys Pumpkin Bread
This recipe, inspired by a recipe from King Arthur Baking, was give to me by one of my dear friends, Judy Joseph, a great baker. It is from her recipe book, “Judy Joseph’s Kitchen.” You’re going to love it!
- 1 c vegetable oil
- 2 ⅔ c sugar
- 4 large eggs
- 2 c (or one can) pumpkin
- ⅔ c water
- 3 ⅓ c unbleached all-purpose flour
- ½ t baking powder
- 2 t baking soda
- 1 ½ t salt
- 1 t nutmeg
- 1 t vanilla
- 1 c chopped walnuts or pecans
- 1 ½ c chocolate chips
- In a large bowl, cream together the oil and sugar. Beat in the eggs, pumpkin, and water.
- Add the flour, baking powder, baking soda, salt, nutmeg, and vanilla, stirring to blend, then mix in the chips and nuts.
- Spoon the batter into two lightly greased 9×5 quick bread pans, lined with parchment paper. Bake the bread in a preheated 350°F oven for 1 hour, or until a cake tester inserted in the center of the loaf comes out clean.
- Remove the bread from the oven, and cool it on a wire rack. When it’s completely cool, wrap it well in plastic wrap, and store it overnight before serving.