Easy Pumpkin Bread Recipe | King Arthur Baking

Preheat the oven to 350°F. Frivolously grease two 8 1/2″ x 4 1/2″ loaf pans (once you’re making the plain mannequin of the bread); two 9″ x 5″ loaf pans (once you’re together with chocolate chips and nuts); or one in every of each, once you’re making one plain loaf, and one loaf with chips and nuts.

In a giant bowl, beat collectively the oil, sugar, eggs, pumpkin, and water.

Add the flour, baking powder, baking soda, salt, nutmeg, and vanilla, stirring to combine.

Mix throughout the chips and nuts, once you’re using them. To make one loaf with chips/nuts, one loaf with out, divide the batter in half. Depart one half plain, and add 3/4 cup chips and 1/2 cup nuts to the alternative half.

Spoon the batter into the prepared pans. Sprinkle the tops of the loaves with coarse glowing sugar.

Bake the bread for 60 to 80 minutes, or until a cake tester or toothpick inserted throughout the center of the loaf comes out clear; and that exact same tester inserted about 1/2″ into the best of the loaf doesn’t encounter any fully unbaked batter.

Take away the bread from the oven, and funky it on a rack. When it’s totally cool, wrap it correctly in plastic wrap and if time permits, retailer it in a single day sooner than serving. Prepared to profit from the bread permits the flavors to meld and texture to totally set.

The next day, stir collectively the glaze substances. Drizzle the glaze over the bread and decrease into slices to serve.

Storage data: Retailer leftover bread, tightly wrapped, at room temperature for quite a lot of days. Freeze for longer storage.