Pumpkin bread two ways. Make them both and decide your favorite
Christmas time stresses me out. How many of you are already done shopping and wrapping gifts? I know some of you are and for that, I’m envious. I’m typically really good about getting everyone’s gifts early but I feel like this year, it’s impossible to figure out what everyone wants. I always second guess myself. I’ll buy something for someone but then wonder if they’ll really use it or if they’ll like it. It’s like an eternal debate every day until they open it, and then more than 90% of the time, I say, “if you don’t like it, you can go exchange it.” Haha, I’m sure family members think the same of me, though, when it comes to buying me a present. I’m very impulsive. It’s nearly impossible to buy me a gift because typically, if I want something, I’ll just get it myself. I hate waiting.
The last few years, I’ve started just ordering everything on the Internet for everyone. I can’t stand the mall during this time of year. The parking lots are ridiculous and people are seriously crazy when you go into the stores. Thank goodness for Amazon Prime ;)
If I had the time, I’d bake loaves of this pumpkin bread and gift them to people. It’s worth all the calories and I’m sure they’d enjoy it as much as I did. It’s so warm and moist and I love the cinnamon & nutmeg all throughout the bread. I know we might be “over” pumpkin since we’re already heading into December, but I still think that this is a great wintertime bread. I love the cream cheese icing and the optional chocolate chips you can throw into one loaf. The batter makes two loaves, one for you, one for a friend :)
- 3 cups granulated sugar
- 1 cup vegetable oil
- 4 eggs
- 3 1/3 cup all purpose flour
- 2 tsp baking soda
- 1 1/2 tsp salt
- 1 tsp ground cinnamon
- 1 tsp ground nutmeg
- 2/3 cup water
- 1: 15- oz can of pumpkin puree
- 1-2 cups semi-sweet chocolate chips, optional (for one loaf use 1 cup, if two loaves are going to be chocolate chips, use 2 cups)
For the cream cheese icing
- 1: 8- oz package of cream cheese, room temperature
- 2 cups powdered sugar
- 1 tbsp milk
- Preheat oven to 350 degrees. Lightly grease two 9x5 loaf pans with cooking spray and set aside.
- In the bowl of a stand mixer, beat together sugar and vegetable oil. This is going to look odd, but just keep going. Add the eggs, one at a time, and beat well after each addition.
- In a large bowl, combine flour, baking soda, salt, cinnamon, and nutmeg. Whisk to incorporate.
- Alternate adding the flour mixture and water to the stand mixer, beating well after each addition. Finally, add in the pumpkin puree and beat well.
- If you're making one loaf without chocolate chips, pour half the batter into a prepared loaf pan then add the chocolate chips to the other half of the batter and stir well to combine, then pour the chocolate chipped batter to the other loaf pan. If you're making both with chocolate chips, then add the chocolate chips in after the pumpkin puree and divide batter evenly. If you're making both without chocolate chips, after the pumpkin puree has been incorporated into the batter, divide it evenly amongst the loaf pans.
- Bake loaves for 55 minutes, or until a toothpick inserted in the middle comes out clean. Let cool in pan for 10 minutes before turning them onto wire racks to cool completely, preferably overnight.
- To make the cream cheese icing, beat together cream cheese, powdered sugar, and milk until a thick consistency forms. If it's too runny, add more powdered sugar. If it's too thick, add more milk.
- Pour over cooled pumpkin loaves. Slice and serve.
- Store in airtight container for up to 5 days.