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My Best Pumpkin Bread Recipe

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4.1 from 14 reviews

This moist and flavorful pumpkin bread combines warm spices and rich pumpkin puree to create a perfect autumn treat. Enhanced with chocolate chips and a hint of orange juice, this quick bread is easy to make and wonderfully aromatic, ideal for breakfast or a cozy snack.

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

Additions

  • 2/3 cup (120g) semi-sweet chocolate chips (optional)

Instructions

  1. Preheat oven and prepare pan: Adjust the oven rack to the lower third position and preheat the oven to 350°F (177°C). Grease a 9×5-inch metal loaf pan with non-stick spray and set aside.
  2. Mix dry ingredients: In a large bowl, whisk together the flour, baking soda, cinnamon, nutmeg, cloves, ginger, and salt until evenly combined.
  3. Combine wet ingredients: In a medium bowl, whisk the eggs, granulated sugar, and brown sugar until smooth. Then whisk in the pumpkin puree, oil, and orange juice until well incorporated.
  4. Combine wet and dry mixtures: Pour the wet ingredients into the dry ingredients. Gently fold together using a rubber spatula or wooden spoon until just combined. Do not overmix; the batter should have a few lumps.
  5. Add chocolate chips: Carefully fold in the semi-sweet chocolate chips if using.
  6. Pour and bake: Pour the batter into the prepared loaf pan. Bake for 60–65 minutes. Halfway through baking, loosely cover the loaf with foil to prevent excessive browning. Check doneness by inserting a toothpick in the center; it should come out clean or with a few moist crumbs.
  7. Cool and serve: Let the bread cool completely in the pan on a wire rack before removing and slicing.
  8. Store leftovers: Keep leftover pumpkin bread covered at room temperature for up to 3–4 days or refrigerated for up to one week.

Notes

  • Ensure the eggs are at room temperature to achieve better texture in the bread.
  • Use canned or fresh pumpkin puree; avoid pumpkin pie filling as it contains added spices and sugars.
  • Substitute oils like canola or melted coconut oil based on preference; vegetable oil provides a neutral flavor.
  • Covering the bread with foil halfway through baking prevents the crust from becoming too dark.
  • The addition of orange juice adds a subtle citrus brightness that complements the spices.
  • The bread can be wrapped and frozen for up to 3 months; thaw at room temperature before serving.

Find it online: https://glowcooks.com/my-best-pumpkin-bread-recipe/