After my last post on pumpkin bread I received a question from a dear friend asking if I wanted another recipe. Of course I said. She then proceeded to send me two recipes. If you don’t know, this friend is Emiglia. We met in France while studying abroad. We managed to become friends (and stay friends) even though we rarely see each other. More on that later perhaps. For now, more pumpkin bread.

She sent me a pumpkin bread recipe that called for dark chocolate chunks in it and one with a cream cheese topping. My other two breads that I had previously made were just classic, plain pumpkin breads. These are embellished, but by no means any more difficult to prepare. In fact, quite the opposite. These are much easier to prepare than my other recipes as you only need one bowl (well you do need a second bowl for the cream cheese topping, but only one for the bread itself) and you do not need a mixer of any sort. Emiglia is very good about keeping quickbreads quick and easy as the name implies.

When my other half came home and saw there was something in the oven, again I had the question, “What’s in the oven?” Again I responded, “Pumpkin bread.” The reply was, “Of course.” I just cannot seem to leave well enough alone. I think I would bake just about anything with pumpkin in it. Anyhow, I tried to explain that these were Emiglia’s recipes and I had to try them. I received an, “Uh Huh.”

Well, the verdict is in. They were both delicious. When it comes down to it, the chocolate chunk bread is the favorite of the two new recipes. It is so moist & filled with pumpkin flavor that is accented by dark chocolate. Need I say more? I urge you all to try them both (see recipes below).

Pumpkin & Chocolate Loaf: http://www.tomatokumato.com/pumpkin-and-chocolate-loaf/

Pumpkin Cream Cheese Quickbread: http://www.tomatokumato.com/pumpkin-cream-cheese-quickbread/

What’s in the oven? Pumpkin bread.

What’s on the counter? Pumpkin bread.

I received a head nod of acceptance and a simple “ok” for a reply. I bake different recipes for the same item quite frequently in order to try and find the best version. This time it was pumpkin bread. It is September after all.

Once this time of year hits I go pumpkin crazy. I love pumpkin. You tell me it has pumpkin and immediatetly my ears perk up and my stomach gurgles. The only pumpkin item I do not like is pumpkin beer. I’ve tried many and have not liked any of them. Anyhow, I have been making a certain pumpkin bread for years. It is delicious, moist, flavorful, and I have never had any complaints. I happened to come across another pumpkin bread recipe that looked appealing, so I decided to try it out against my go-to bread.

The recipes are completely different from each other but both result in yummy pumpkin bread. I have had numerous people try them and I have an almost tied vote. Some people cannot choose and only two more people has chose my classic pumpkin bread over the newcomer. I honestly don’t know which I like better.

My classic recipe is slightly sweeter and is a bit fluffier. The new recipe is slightly more dense but the spices are a bit more fragrant. The new recipe definitely looks prettier shape wise for breads. All in all, I like them both. Since the person I bake for most often prefers my classic, that is what I will stick with.

 (Both Breads side by side. My classic on the left and the newcomer on the right)

(My classic on the left and the newcomer on the right)

In case you were wondering about recipes, they are as follows.

Pumpkin Bread

…Better Homes and Gardens:                                         …Martha Stewart:

3 cups sugar                                                                    1 cup sugar, 1 cup brown sugar

1 cup cooking oil                                                              1/4 cup vegetable oil

4 eggs                                                                               4 eggs

2/3 cup water                                                                   1 2/3 cup buttermilk

3 1/3 cups all-purpose flour                                             3 cups all-purpose flour

2 tsp baking soda                                                            2 tsp baking soda & 2 tsp baking powder

1.5 tsp salt (I just do 1)                                                    1/4 tsp salt

1 tsp cinnamon                                                                 2.5 tsp cinnamon

1 tsp nutmeg                                                                    1/2 tsp nutmeg

(I add a dash of clove & allspice)                                      1/4 tsp all spice

1 15 oz can pumpkin puree                                               2 cups canned pumpkin puree

For both recipes:

• two loaves are made. Grease the loaf pans and set aside.
• Preheat the oven to 350F.
• Mix dry ingredients in a large bowl and set aside
• In another large bowl beat sugar and oil and then add eggs

For the Better Homes & Gardens recipe:

At this point…

Alternately add the flour and water beating on low until just combined. When finished, beat in the pumpkin. Spoon into prepared pans. Bake for 55-65 minutes or until a wooden toothpick near the center comes out clean. Cool in pans on wire racks for 10 minutes. Remove from pans. Allow to cool completely. Wrap and store overnight before slicing.

For the Martha Stewart recipe:

At this point:

Add the pumpkin and beat until combined. Alternately add the flour and buttermilk, (ending with the flour) beating on low until just combined. Spoon into prepared pans. Place pans on baking sheet. Bake for 55-60 minutes (rotating pans half-way through) or until a wooden toothpick near the center comes out clean. Cool in pans on wire racks for 10 minutes. Remove from pans. Allow to cool completely.

Enjoy delicious pumpkin bread as a end result!