Homemade Pumpkin Bread Recipe
User Reviews
5
Homemade Pumpkin Bread Recipe
Description
The Homemade Pumpkin Bread Recipe combines pumpkin puree with a mixture of melted butter, sugars, eggs, and a touch of vegetable oil, creating a moist base. Leavened with baking soda and powder, the batter incorporates warm spices like cinnamon and nutmeg, contributing a gentle autumnal flavor. Chopped walnuts bring crunch, and semi-sweet chocolate chips add a creamy sweetness. The batter bakes in loaf pans with an optional topping of brown sugar mixed with pepitas, which toast during baking for added texture. The result is a golden loaf with a tender crumb and balanced flavors.
The bread's multi-layered textures—from the soft, moist crumb to the crunchy nuts and optional pepita topping—make it enjoyable on its own or toasted with butter. It works well as a seasonal treat, suitable for serving at breakfast, dessert, or alongside afternoon tea or coffee.
Variations in fat sources allow using oil, milk, or yogurt for different moisture and texture effects. The recipe can also be scaled down to make muffins by decreasing baking time. For topping alternatives, a glaze can be applied once the loaf cools. Proper storage in the refrigerator extends freshness, and freezing is an option for longer preservation.
Ingredients
- 2 unsalted butter sticks melted
- 1 cup light brown sugar packed
- ¾ cup sugar
- 4 egg large
- 1 tablespoon vanilla extract
- ¼ cup vegetable oil
- ¼ cup milk whole
- 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 walnuts roughly chopped
- 1 cup chocolate chips semi-sweet
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
- This recipe can be prepared up to one day in advance for convenience.
- Store the bread covered at room temperature for up to 3 days or refrigerate up to 5 days to maintain freshness.
- The bread freezes well for up to 3 months; thaw in the refrigerator until soft before serving.
- You can substitute the walnuts with pecans if desired for a different nutty flavor.
- For a lighter version, use only oil or only milk, or substitute milk with full-fat yogurt for moistness.
- The recipe can be adapted to make 24 muffins; bake them for 25 to 28 minutes instead of loaf baking time.
- If you prefer not to include chocolate chips, omit them without affecting the core flavor much.
- The pepita and brown sugar topping is optional and can be replaced with a glaze poured over the cooled bread.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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