Classic Pumpkin Bread

Instructions

1. 1

   Preheat your Oven to 350°F. Grease a Loaf Pan generously with softened Butter, making sure to coat the corners and sides well. You can also line the bottom with a strip of Parchment Paper for easy removal.

2. 2

   In a large Mixing Bowl, whisk together the Pumpkin Puree, Eggs, Vegetable Oil, Water, Granulated Sugar, Brown Sugar, and Pure Vanilla Extract until smooth and well combined, about 1 minute.

3. 3

   Add the All-Purpose Flour, Baking Soda, Baking Powder, Fine Salt, Cinnamon, Nutmeg, Ginger directly to the wet ingredient bowl. Using a Spatula, fold everything together until just combined — stop as soon as you no longer see dry streaks of flour. Do not overmix; a few small lumps are fine.

4. 4

   If using, gently fold in the chopped Walnuts / Pecans and/or Chocolate Chips with a few strokes of the Spatula.

5. 5

   Pour the batter into the prepared Loaf Pan and smooth the top with the Spatula. Give the pan a gentle tap on the counter to release any large air bubbles.

6. 6

   Bake on the center rack for 60–70 minutes, until a toothpick inserted into the center of the loaf comes out clean or with just a few moist crumbs (not wet batter). If the top is browning too quickly after 45 minutes, loosely tent it with a piece of Aluminum Foil.

7. 7

   Remove the pan from the Oven and let the bread cool in the pan on a Wire Rack for 15 minutes. Then run a Butter knife around the edges, turn the loaf out onto the rack, and let it cool completely — at least 1 hour — before slicing. Cutting too early will result in a gummy interior.