It’s not a good thing to have a Kneaders Bakery just down the road from your house. It’s also not a good thing to see the sign “pumpkin bread has arrived.” Because that only means one thing. The BEST bread in the state has arrived, and it’s worth it’s $7 or whatever amount a loaf it costs. I LOVE it. But I also love the smell of pumpkin and spices filling up my house.
So after a long, exhausting search I’ve found the secret recipe for Kneader’s Pumpkin Bread. Try it for yourself!! I think I’ll be making some more today while my little boy is home from school sick with croup.
Update: Kneaders no longer adds chocolate chips to their bread like they did years ago–but I still do. To keep it close to the original recipe, just omit the chocolate. Or make one loaf with chocolate and one without. Just to see which one you like the most.
- 3-⅓ cups unbleached all purpose Flour
- 1 tsp pumpkin pie spice
- 1 tbsp Cinnamon
- 2 teaspoons Baking Soda
- 1 teaspoon Baking Powder
- 1-½ teaspoon Salt
- 2-⅔ cups Sugar
- ⅔ cups Softened Butter
- 4 whole Eggs
- 1 pound (or 1 30oz can or 2 15oz cans) Mashed Pumpkin
- ⅔ cups Water
- 1 cup Semi-Sweet Chocolate Chips (I highly recommend Ghiradelli)
Preheat oven to 325 degrees.
Sift together dry ingredients and set aside. Cream sugar and butter until well incorporated. Add eggs one at a time and then add the mashed pumpkin. Alternate adding dry ingredients with water. Fold in chocolate chips.
Pour into three large greased bread pans and bake at 325 degrees for 55 to 60 minutes or until a toothpick inserted into the middle of the loaf comes out clean.
Makes 3 loaves. That won’t make it very long at your house before being devoured.