My Best Pumpkin Bread

Why Make This Recipe

This pumpkin bread is perfect for the fall season, but it’s delicious all year round. It’s moist, flavorful, and offers a delightful mix of spices. The addition of chocolate chips makes it even more irresistible. Whether you’re enjoying it with your morning coffee or serving it at a gathering, this recipe is sure to impress everyone.

How to Make My Best Pumpkin Bread

Ingredients

• 1 and 3/4 cups (219g) all-purpose flour (spooned & leveled)
• 1 teaspoon baking soda
• 2 teaspoons ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground ginger
• 3/4 teaspoon salt
• 2 large eggs, at room temperature
• 1/2 cup (100g) granulated sugar
• 3/4 cup (150g) packed light or dark brown sugar
• 1 and 1/2 cups (340g) pumpkin puree (canned or fresh)
• 1/2 cup (120ml) vegetable oil, canola oil, or melted coconut oil
• 1/4 cup (60ml) orange juice
• 2/3 cup (120g) semi-sweet chocolate chips

Directions

1. Adjust the oven rack to the lower third position and preheat the oven to 350°F (177°C). This helps prevent the top from browning too quickly.
2. Grease a metal 9×5-inch loaf pan with non-stick spray and set it aside.
3. In a large bowl, whisk the flour, baking soda, cinnamon, nutmeg, cloves, ginger, and salt until combined.
4. In a medium bowl, whisk the eggs, granulated sugar, and brown sugar together until mixed well.
5. Add the pumpkin, oil, and orange juice into the egg mixture and whisk again.
6. Pour the wet ingredients into the dry ingredients, and gently mix using a rubber spatula or wooden spoon. Don’t worry if it’s a bit lumpy; do not over-mix.
7. If you want to add chocolate chips, gently fold them in now.
8. Pour the batter into the prepared loaf pan.
9. Bake for 60–65 minutes. Cover the bread loosely with aluminum foil halfway through to prevent over-browning. Check for doneness with a toothpick inserted in the center; it should come out clean with some moist crumbs.
10. Allow the bread to cool completely in the pan on a wire rack before removing and slicing.
11. Store any leftover pumpkin bread at room temperature for up to 3–4 days, or in the refrigerator for up to a week.

How to Serve My Best Pumpkin Bread

Serve this pumpkin bread sliced, either plain or spread with a little butter. It pairs beautifully with coffee, tea, or a glass of milk. You can also add some cream cheese or a sprinkle of powdered sugar for extra sweetness.

How to Store My Best Pumpkin Bread

To keep your pumpkin bread fresh, cover it tightly or place it in an airtight container. You can store it at room temperature for a few days or refrigerate it for up to a week. For longer storage, consider freezing it for up to three months. Make sure to slice it first for easy thawing.

Tips to Make My Best Pumpkin Bread

1. Use fresh spices: Fresh spices can enhance the flavor of your bread. Check the expiration dates on your spices to ensure they are still potent.
2. Don’t over-mix: Mixing too much can make the bread dense. Aim for a few lumps in the batter.
3. Room temperature ingredients: Make sure your eggs are at room temperature for better mixing and hydration.

Variations

• You can add nuts like walnuts or pecans for extra crunch.
• Substitute half of the pumpkin puree with applesauce for a different flavor and texture.
• Try adding dried cranberries or raisins for a fruity twist.

FAQs

1. Can I use pumpkin spice instead of individual spices?
   Yes, you can use pumpkin spice. Replace the cinnamon, nutmeg, cloves, and ginger with about 3 teaspoons of pumpkin spice.

2. Can I use whole wheat flour instead of all-purpose flour?
   Yes, you can use whole wheat flour, but the bread may be denser. Consider adding a little more liquid if using whole wheat flour.

3. How can I tell when the pumpkin bread is done baking?
   The bread is done when a toothpick inserted into the center comes out clean or with just a few moist crumbs. Check it around the 55-minute mark.