Instructions

Preparing the Loaf Pans

• Preheat your oven to 350°F (175°C). Lightly grease two 8 1/2" x 4 1/2" loaf pans if you're making a plain pumpkin bread loaf. If you plan to add chocolate chips and nuts, use two 9" x 5" loaf pans. Alternatively, prepare one of each size if you're making one plain loaf and one with add-ins.

Mixing the Batter

• In a large mixing bowl, beat together the vegetable oil, granulated sugar, large eggs, pumpkin purée, and water until well combined. Next, add the all-purpose flour, baking powder, baking soda, table salt, nutmeg, and vanilla extract. Stir the mixture gently until everything is just combined; be careful not to overmix. If you're using chocolate chips and nuts, fold them into the batter now. If you're making one plain and one flavored loaf, divide the batter in half before adding the mix-ins. For the flavored half, use about 3/4 cup chips and 1/2 cup nuts.

Baking & Cooling

• Spoon the prepared batter evenly into your greased loaf pans. If desired, sprinkle the tops of the loaves with coarse sparkling sugar for a pretty finish. Bake the pumpkin bread for 60 to 80 minutes. The bread is done when a cake tester or toothpick inserted into the center of a loaf comes out clean. Also, check that the tester doesn't encounter any totally unbaked batter when inserted about 1/2 inch into the top. Remove the bread from the oven and transfer it to a wire cooling rack. Allow it to cool completely before slicing. For the best flavor and texture, wrap the cooled bread tightly in plastic wrap and store it overnight before serving.

Making the Optional Glaze

• The next day, if you desire a glaze, stir together the confectioners' sugar, melted butter, and milk in a small bowl. Whisk these ingredients until the glaze is smooth and has a pourable consistency. Drizzle this delightful glaze generously over your completely cooled pumpkin bread just before serving.