Whenever we have a company gathering, this pumpkin bread is one of the first things to disappear. Super-moist and packed with flavor, it can be made into a simple pumpkin loaf; or enhanced with chocolate chips and/or nuts. Or raisins. Or butterscotch chips. Or...
Preheat the oven to 350°F. Lightly grease two 8 1/2" x 4 1/2" loaf pans (if you're making the plain version of the bread); two 9" x 5" loaf pans (if you're adding chocolate chips and nuts); or one of each, if you're making one plain loaf, and one loaf with chips and nuts.
In a large bowl, beat together the oil, sugar, eggs, pumpkin, and water.
Add the flour, baking powder, baking soda, salt, nutmeg, and vanilla, stirring to combine.
Mix in the chips and nuts, if you're using them. To make one loaf with chips/nuts, one loaf without, divide the batter in half. Leave one half plain, and add 3/4 cup chips and 1/2 cup nuts to the other half.
Spoon the batter into the prepared pans. Sprinkle the tops of the loaves with coarse sparkling sugar.
Bake the bread for 60 to 80 minutes, or until a cake tester or toothpick inserted in the center of the loaf comes out clean; and that same tester inserted about 1/2" into the top of the loaf doesn't encounter any totally unbaked batter.
Remove the bread from the oven, and cool it on a rack. When it's completely cool, wrap it well in plastic wrap and if time allows, store it overnight before serving. Waiting to enjoy the bread allows the flavors to meld and texture to completely set.
The next day, stir together the glaze ingredients. Drizzle the glaze over the bread and cut into slices to serve.
Storage information: Store leftover bread, tightly wrapped, at room temperature for several days. Freeze for longer storage.
Join King Arthur baking instructor, Libby Treadway as she bakes Easy Pumpkin Bread from start to finish. Watch Baking Easy Pumpkin Bread with Kids now.
Want to use fresh pumpkin purée rather than canned? It’s simple to make your own; see how it’s done.
