Pumpkin Week {Day4}: Best Spiced Pumpkin Bread Recipe

Here we are on day 4 of Pumpkin week already. WHAT?!  Time flies when you’re talking pumpkin.

If you want to play a little catch up:

Day 1: The Pumpkin Mystique

Day2: A pumpkin Drink Recipe Roundup

Day3: A SERIOUSLY fun Pumpkin DIY roundup

And today…..

Our very favorite pumpkin bread recipe.  I make it A LOT. And when I make it people really love it, A LOT.

Not only is it a fairly simple recipe,  but it’s  SO versatile.   This  recipe doubles beautifully and the bread freezes fantastic.   It bakes in pans of all shapes and sizes {mini muffin, muffin, 8X8, loaf, mini loaf} amazingly.  You can add the optional chocolate or not. It’s delish with or without.  You can also use coconut oil in place of the vegetable oil. { It’s a little more dense with coconut oil, but still delish & with the added health bonus of coconut oil.}

Wonderfully versatile and surprisingly well loved by kids and adults alike…….

Spice Pumpkin Bread with Chocolate Chips

Ingredients:

  • 1 1/2 cups white granulated sugar
  • 1 1/2 cups brown sugar
  • 1 cup vegetable oil
  • 3 large eggs
  • 1 16-ounce can solid pack pumpkin
  • 3 cups all purpose flour
  • 1 teaspoon ground cloves
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1 cup chocolate chips. I love using Ghirardelli milk chocolate. *optional*

To Prepare:

Preheat oven to 350°F. Butter and flour two 9x5x3-inch loaf pans.

Beat sugars and oil in large bowl to blend. Blend in eggs and pumpkin. Sift {I never sift, but you can if you’re the motivated sort of baker} flour, cloves, cinnamon, nutmeg, baking soda, salt and baking powder into another large bowl.

Stir into pumpkin mixture in 2 additions, mixing JUST until combined. Don’t overmix. Stir in chocolate chips if desired.

Pour batter into prepared pans. Bake until tester inserted into center comes out clean, about 1 hour & 10 minutes. Transfer to racks and cool 10 minutes. Using sharp knife, cut around edge of loaves.

Turn loaves out onto racks and cool completely.

{YOU can go HERE to PRINT}

I start baking this in the  fall,  and keep going all the way through the winter.  This pumpkin bread even makes it to my Christmas cookie trays.  I bake mini loaves and nestle slices of it among the cookies on my trays, or wrap the mini loaves whole as mini food gifts to neighbors or hostesses.

There you have it. Make it. Eat it. Love it.

That is all.

XO, Sara

P.S. I totally forgot to ask you………you’re going to make it, right??

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Comments

  1. This pumpkin bread looks delish! Saving the recipe for October baking. Thanks for sharing.

    • It is SO delish, Diana! So perfect for fall. I hope you’re well and had a great summer, dear friend. I love seeing your occasional updates on FB and I’m noticing more posts from your shop. I’m excited to see what’s new for fall!! I’m about to get going with my blog again, so I hope I’ll get to “see” you a little more often around the Net. I’ve missed you!! XO

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