Description
This moist and flavorful pumpkin bread is your perfect fall treat, bursting with warm spices and rich chocolate chips. Made with pumpkin puree and a blend of cinnamon, nutmeg, cloves, and ginger, it offers a cozy taste that’s perfect for breakfast or snack time. Easy to prepare and baked to golden perfection, this pumpkin bread recipe is sure to become a favorite in your home.
Ingredients
Dry 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
Wet Ingredients
- 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
Add-ins
- 2/3 cup (120g) semi-sweet chocolate chips
Instructions
- Prepare Oven and Pan: Adjust the oven rack to the lower third position and preheat your oven to 350°F (177°C). Grease a 9×5-inch metal loaf pan with non-stick spray to prevent sticking. Positioning the rack low prevents the top of the bread from browning too quickly.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, nutmeg, cloves, ginger, and salt until well combined. Set the mixture aside for later.
- Mix Wet Ingredients: In a medium bowl, whisk the eggs, granulated sugar, and brown sugar together until smooth. Then whisk in the pumpkin puree, your choice of oil, and orange juice until fully incorporated.
- Combine Wet and Dry: Pour the wet mixture into the dry ingredients and gently fold using a rubber spatula or wooden spoon. Stir just until combined and a few lumps remain—avoid over-mixing to keep the bread tender.
- Fold in Chocolate Chips: Gently fold in the semi-sweet chocolate chips, distributing them evenly throughout the batter.
- Bake the Bread: Pour the batter into the prepared loaf pan and place it in the oven. Bake for 60 to 65 minutes. Halfway through baking, loosely cover the top with aluminum foil to prevent excessive browning. Begin checking doneness with a toothpick at around 55 minutes; it should come out clean or with a few small moist crumbs when done.
- Cool the Bread: Remove the bread from the oven and allow it to cool completely in the pan on a wire rack before attempting to remove or slice it to ensure clean cuts.
- Store Leftovers: Keep any leftover pumpkin bread covered at room temperature for 3 to 4 days, or refrigerate to extend freshness up to one week.
Notes
- Room temperature eggs help the batter mix more evenly for better texture.
- Do not over-mix the batter to avoid a tough loaf.
- Adjust the baking time based on your oven’s performance—start checking early to prevent overbaking.
- Using a metal loaf pan promotes even baking compared to glass.
- You can substitute chocolate chips with nuts or omit them for a nut-free version.
- Fresh pumpkin puree works well if canned is not available.