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pumpkin bread
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Pumpkin Bread Recipe

Similar to banana bread but with a fall twist, quick to put together and delicious to eat.
Course Bread, Breakfast, Dessert, Snack
Cuisine American
Prep Time 35 minutes
Cook Time 1 hour
Total Time 1 hour 35 minutes
Servings 0

Equipment

  • 8x5 inch loaf pan
  • Parchment Paper
  • Stand Mixer optional

Ingredients

  • 126 grams Unsalted Butter (1 stick + 1 Tbsp)
  • 100 grams Brown sugar (1/2 cup)
  • 100 grams granulated sugar (1/2 cup)
  • 2 large eggs
  • 59 ml Milk (1/4 cup)
  • 5 ml Vanilla Extract (1 tsp)
  • 348 grams Pumpkin Puree
  • 3 grams Pumpkin Pie spice
  • 1 gram Ground Cloves
  • 2 grams Ground Nutmeg
  • 240 grams AP flour (2 cups)
  • 7 grams Baking soda (2 tsp)
  • 2 grams Kosher Salt
  • 87 grams semisweet chocolate chips (1/2 cup)

Instructions

  • Preheat your oven to 350 degrees Fahrenheit and set the rack to the middle of the oven.
  • Line the bottom of your loaf pan with parchment. Leave some excess on the sides of your parchment to help with removing it from the pan. Spray with cooking spray. Set aside until ready to use.
  • If making by hand, melt the butter and whisk together with the sugar. If using a stand mixer, soften the butter and add to the bowl of the stand mixer along with the sugar and whip until light and fluffy using the paddle attachment.
  • Add the eggs and whisk until well combined
  • Add the milk and vanilla extract and whisk until smooth
  • Add the pumpkin puree, cloves, nutmeg, and pumpkin pie spice to the butter and sugar mixture and whisk until smooth.
  • Using a spatula, add the flour, baking soda, and salt to the mixture and stir until just combined and flour is just incorporated.
  • Sprinkle the chocolate over the top of the batter and fold into the batter gently using a spatula.
  • Pour the batter into the prepared loaf pan and smooth the top of the batter with the spatula
  • Bake for 55-65 minutes or until the top of the bread is a deep golden brown and a toothpick inserted into the loaf comes out clean. Baking time will depend on the moisture level/size of your bananas. After 55 minutes, check every 5 minutes until done.
  • Remove from the oven and set to cool in the pan on a wire rack for ten minutes.
  • After ten minutes, lift the loaf out of the pan and let cool on the rack for another ten minutes before slicing and serving.