0 from 66 votes
Homemade Pumpkin Bread Recipe
This amazing Pumpkin bread recipe isvery easy to make and is loaded with chocolate chips and walnuts making it light, fluffy, and delicious!
Prep Time
15 mins
Cook Time
1 hr
Servings: 16
Calories: 353 kcal
Course:
Bread
Cuisine:
American
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.
Cup of Yum
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
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
% 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.