why make this recipe
This recipe for pumpkin bread is perfect for any time of the year, but it truly shines in the fall. It is moist, flavorful, and filled with warm spices that will make your home smell amazing while it bakes. The addition of chocolate chips makes it even more delicious and adds a sweet touch that everyone will love. Plus, it’s easy to make and a great way to use pumpkin puree!
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:
Adjust the oven rack to the lower third position and preheat the oven to 350°F (177°C). This helps prevent the top of your bread from browning too quickly.
Grease a metal 9×5-inch loaf pan with non-stick spray and set it aside.
In a large bowl, whisk together the flour, baking soda, cinnamon, nutmeg, cloves, ginger, and salt. Set this mixture aside.
In a medium bowl, whisk the eggs, granulated sugar, and brown sugar until well combined. Add in the pumpkin, oil, and orange juice, mixing until everything is well blended.
Pour the wet ingredients into the dry ingredients. Gently mix them together with a rubber spatula or wooden spoon. It’s okay if there are a few lumps; do not over-mix.
If you are using chocolate chips, fold them in gently.
Pour the batter into the prepared loaf pan.
Bake in the preheated oven for 60-65 minutes. Cover the top loosely with aluminum foil halfway through to stop it from browning too much. The bread is done when a toothpick inserted into the center comes out clean, with only a few small moist crumbs.
Allow the bread to cool completely in the pan on a wire rack before removing it to slice.
Store leftover pumpkin bread covered at room temperature for 3-4 days, or in the refrigerator for up to a week.
how to serve My Best Pumpkin Bread
Serve your pumpkin bread warm or at room temperature. You can enjoy it plain, or spread with butter for extra flavor. It also pairs well with cream cheese or a light drizzle of honey. Slices are great for breakfast, snacks, or even as dessert!
how to store My Best Pumpkin Bread
Wrap your leftover pumpkin bread in plastic wrap or aluminum foil and store it at room temperature for 3 to 4 days. If you need to keep it longer, place it in the refrigerator for up to a week. You can also freeze slices in an airtight container for up to three months. Just thaw them at room temperature when you’re ready to enjoy.
tips to make My Best Pumpkin Bread
- Make sure your eggs are at room temperature for better mixing.
- Don’t overmix the batter; a few lumps are okay!
- If your bread starts to brown too quickly, cover it with foil as it bakes.
- Use good quality pumpkin puree for the best flavor.
variation
Feel free to add nuts, such as walnuts or pecans, for a crunchy texture. You can also experiment with spices by adding a pinch of cardamom for an extra warming flavor.
FAQs
Can I use fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin puree. Make sure to cook and blend it until smooth.
How do I know when the pumpkin bread is done?
Insert a toothpick into the center of the bread. If it comes out clean or with just a few moist crumbs, it’s done.
Can I make this bread gluten-free?
Yes, you can substitute all-purpose flour with a gluten-free flour blend. Just make sure to check that other ingredients are also gluten-free.