My recipe comes from my godfather who uses honey to give the bread a richer sweetness that pairs well with the pumpkin. And to push it over the edge, Sam and I like to doctor it with our favorite baking addition: Chocolate chips. This recipe is easily halved, which is what I would do when we were in our tiny NYC apartment so that I could fit it in our toaster oven. This time however, with a full-sized oven at my disposal, I decided to use the whole recipe and bake the bread in a bundt pan. It came out beautifully and the best part? Every slice gets a whole lot of that lovely crust of which I always wish there was more.
Makes one bundt cake or 3 loaves
2 sticks butter, melted & cooled
½ cup honey
½ cup water
1 15 oz. can pumpkin puree
3½ cups flour
2 cups sugar
2 tsp. baking soda
1 tsp. cinnamon
1 tsp. nutmeg
1½ tsp. salt
½ cup walnuts (chopped)
½ cup semi-sweet chocolate chips (optional)
Preheat the oven to 350. Grease and flour the bundt pan generously. In a large bowl, sift the dry ingredients. In the bowl of a stand mixer, beat the eggs. Add the butter, water, pumpkin and honey and mix until combined. Gradually add the dry ingredients to the wet and beat until combined. Fold in the chocolate chips and walnuts. Pour into the bundt pan. Bake for 1 hour and 15 minutes or until a cake tester comes out clean.