why make this recipe
Pumpkin bread is a warm and comforting treat that brings the essence of fall into your kitchen, no matter the season. This recipe for My Best Pumpkin Bread combines the delightful flavors of pumpkin and spices, creating a moist and rich loaf that’s perfect for breakfast or a snack. It’s easy to make and uses simple ingredients, making it a great choice for both beginner and experienced bakers. Plus, the addition of chocolate chips gives it a touch of sweetness that will please 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 :
- Adjust the oven rack to the lower third position and preheat the oven to 350°F (177°C). This position helps to prevent the top of the bread from browning too much, too soon. Grease a 9×5-inch metal loaf pan with non-stick spray and set aside.
- In a large bowl, whisk together the flour, baking soda, cinnamon, nutmeg, cloves, ginger, and salt until combined. Set this mixture aside.
- In a medium bowl, whisk the eggs, granulated sugar, and brown sugar until well mixed. Then, add the pumpkin puree, oil, and orange juice to the wet ingredients and mix well.
- Pour the wet mixture into the dry ingredients and gently mix using a rubber spatula or a wooden spoon. It’s okay if there are a few lumps; do not over-mix. If you are using chocolate chips, gently fold them into the batter.
- Pour the batter into the prepared loaf pan. Bake for 60–65 minutes, loosely covering the bread with aluminum foil halfway through to prevent over-browning. The bread is ready when a toothpick inserted in the center comes out clean with just a few moist crumbs. Start checking for doneness at around 55 minutes.
- Allow the bread to cool completely in the pan on a wire rack before removing and slicing.
- Store any leftover pumpkin bread covered 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
My Best Pumpkin Bread is delicious on its own, but you can also serve it with a spread of cream cheese or butter. It pairs wonderfully with a warm cup of coffee or tea. For a special touch, try sprinkling some extra cinnamon or powdered sugar on top before serving!
how to store My Best Pumpkin Bread
To keep your pumpkin bread fresh, store it in an airtight container at room temperature for up to 3–4 days. If you want to keep it longer, you can refrigerate it, where it will last for up to a week. To maintain its flavor and moisture, wrap it well before placing it in the fridge. You can also freeze slices for up to three months.
tips to make My Best Pumpkin Bread
- Make sure your eggs are at room temperature for better mixing.
- If you want a spicier flavor, feel free to adjust the spices according to your taste.
- To ensure moisture, do not over-mix the batter after combining the wet and dry ingredients.
- If using fresh pumpkin, make sure it’s well-pureed to avoid lumps in the batter.
variation
For those who prefer a nutty flavor, you can add chopped walnuts or pecans into the batter. You can also swap out the chocolate chips for dried cranberries or raisins for a fruity twist!
FAQs
1. Can I use canned pumpkin filling instead of pumpkin puree?
No, canned pumpkin filling often contains added sugars and spices, which may affect the taste and texture of the bread. It’s best to use pure pumpkin puree.
2. How can I tell when the pumpkin bread is done baking?
You can check the bread by inserting a toothpick into the center. If it comes out clean with only a few moist crumbs, the bread is finished baking.
3. Can I make mini loaves instead of one large loaf?
Yes, you can pour the batter into mini loaf pans. Adjust the baking time to about 30–40 minutes, checking for doneness with a toothpick.