Homemade Pumpkin Bread Recipe
User Reviews
5.0
66 reviews
Excellent
Homemade Pumpkin Bread Recipe
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This amazing Pumpkin bread recipe isvery easy to make and is loaded with chocolate chips and walnuts making it light, fluffy, and delicious!
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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
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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
- Chef Notes:
- Make-Ahead: You can make this pumpkin bread recipe up to 1 day ahead of time.
- How to Store: Keep covered at room temperature for up to 3 days or cover and keep in the refrigerator for up to 5 days. This will freeze well covered for up to 3 months. Thaw in the refrigerator until soft.
- 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.
- Feel free to swap out the walnuts with pecans if you’d prefer.
- You can easily make 24 muffins using this recipe if you prefer pumpkin muffins instead. Bake them for 25-28 minutes.
- Discard the use of chocolate chips if you do not want them.
- 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.
Nutrition Information
Show Details
Calories
353kcal
(18%)
Carbohydrates
58g
(19%)
Protein
7g
(14%)
Fat
11g
(17%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
4g
Monounsaturated Fat
2g
Trans Fat
1g
Cholesterol
42mg
(14%)
Sodium
129mg
(5%)
Potassium
315mg
(9%)
Fiber
4g
(16%)
Sugar
29g
(58%)
Vitamin A
7225IU
(145%)
Vitamin C
2mg
(2%)
Calcium
76mg
(8%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 353 kcal
% Daily Value*
| Calories | 353kcal | 18% |
| Carbohydrates | 58g | 19% |
| Protein | 7g | 14% |
| Fat | 11g | 17% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 42mg | 14% |
| Sodium | 129mg | 5% |
| Potassium | 315mg | 7% |
| Fiber | 4g | 16% |
| Sugar | 29g | 58% |
| Vitamin A | 7225IU | 145% |
| Vitamin C | 2mg | 2% |
| Calcium | 76mg | 8% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
66 reviews
Excellent
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