Pumpkin Bread Recipe
Making a classic Pumpkin Bread recipe during fall is something I really enjoy. My recipe is easy to prepare in just 15 minutes, and then the oven does the rest. I love adding plenty of chocolate chips and walnuts for a touch of sweetness and crunch. This bread is moist, fluffy, and full of warm pumpkin flavor to enjoy all season long.
Ingredients
- 2 sticks melted unsalted butter
- 1 cup packed light brown sugar
- ¾ cup sugar
- 4 large eggs
- 1 tablespoon vanilla extract
- ¼ cup vegetable oil
- ¼ cup whole milk
- 3 cups pumpkin puree
- 1 ½ teaspoons baking soda
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- pinch of sea salt
- 4 cups all-purpose flour
- 1 cup roughly chopped walnuts
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat the oven to 350°.
- In a large bowl whisk together the butter and sugar until completely mixed.
- Next, add in 1 egg at a time until completely mixed in.
- Pour in the vanilla, oil, and milk until combined and then pour in the pumpkin puree and whisk them in.
- Now, whisk in the baking soda, baking powder, cinnamon, nutmeg, and salt until completely mixed.
- Whisk in the flour until it is combined and then thoroughly fold in the walnuts and chocolate chips using a rubber spatula.
- Divide the batter between 2 9x5 loaf pans that have been sprayed with nonstick spray.
- This part is optional but mix together 1/2 cup of packed light brown sugar with 1/2 cup of pepitas (pumpkin seeds) and evenly sprinkle it over the top of the bread loaves.
- Bake at 350° for 75-80 minutes or until browned and cooked in the center. If you press a toothpick in the center, it should come out relatively clean. It should have an internal temperature of 198°.
- Remove from the oven and set on a rack and cool for at least 20 minutes before slicing and serving.
Notes
Pumpkin bread can become dense if there is not enough moisture or wet ingredients in the batter. Another common reason is overbaking, which dries the bread out. Remember, it is always easy to keep cooking if it is underdone, but you can never take time back once it is overcooked. So, my recommendation is to try reducing the baking time by 5 to 10 minutes and check with a toothpick near the end.
Fixing a wet batter: Pumpkin bread can seem gummy or a little bit wet when the dry to wet ratio is off. If you discover that your batter is way too wet, start by including a 1/2 cup of flour to help stabilize it a bit more.
Getting the right texture: The batter should be giggly, but not so thin that it will simply pour into the loaf pans without the assistance of a rubber spatula.
Choosing the fat source: You can just use oil, or just use milk, or a combination of both like I did in this recipe. You can also swap out the milk for full-fat yogurt.
Making muffins instead: Sometimes I bake this recipe as muffins instead of a loaf. I get about 24 muffins, and they bake in about 25 to 28 minutes.
Topping options: If you do not want the pepita-brown sugar topping, you can swap it out for a glaze. Once the bread is completely cooled, make the glaze from my polenta cake recipe and pour it over the top.
Adjusting moisture: If the pumpkin bread batter feels too thick or the bread bakes up dense, you can add a bit more moisture using any of these ingredients: 1/2 cup pumpkin puree, 1/4 cup oil, 1/4 cup whole milk or 1/4 cup melted butter.
Make-Ahead: You can make this pumpkin bread recipe up to 1 day ahead of time. I wrap it tightly once it cools, and it tastes even better the next day.
How to Store: I keep the pumpkin bread covered at room temperature for up to 3 days or in the refrigerator for up to 5 days. This will freeze well covered for up to 3 months. Thaw in the refrigerator until soft.
Nutrition
Calories: 353kcalCarbohydrates: 58gProtein: 7gFat: 11gSaturated Fat: 4gPolyunsaturated Fat: 4gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 42mgSodium: 129mgPotassium: 315mgFiber: 4gSugar: 29gVitamin A: 7225IUVitamin C: 2mgCalcium: 76mgIron: 3mg