0 from 3 votes
Pumpkin Bread Recipe
As soon as fall rolls around, I go into baking mode, and this pumpkin bread recipe is one of my go-to fall recipes to welcome in the season. I've perfected it to strike the ideal balance between moistness, warm spices, and just the right amount of sweetness. You don’t even need a stand mixer - let me show you how easy it is!
Prep Time
10 mins
Cook Time
1 hr
Total Time
1 hr 10 mins
Servings: 16 slices
Calories: 299 kcal
Course:
Dessert
Cuisine:
North American
Ingredients
- 2 ½ 2 ½ cup all-purpose flour
- 1 1 tablespoon pumpkin spice see notes
- 1 1 teaspoon baking soda
- ½ ½ teaspoon baking powder
- ½ ½ teaspoon sea salt
- 2 2 large eggs
- ¾ ¾ cup granulated sugar
- ½ ½ cup brown sugar packed
- 14 14 ounce can pureed pumpkin see notes
- ¾ ¾ cup neutral-flavored oil see notes
- 1 1 tablespoon vanilla
- ¾ ¾ cup white chocolate chips optional - see notes
- 1 ½ 1 ½ tablespoon cinnamon sugar see notes
Instructions
- Set your oven rack in the middle of your oven and preheat to 350 degrees Fahrenheit. Line the bottom of a 9x5 inch loaf pan with parchment paper and spray lightly with oil.
- In a medium bowl, whisk the flour, pumpkin spice, baking soda, baking powder, and salt.
- In a large bowl, whisk the eggs with both of the sugars. Add the pumpkin puree, oil, and vanilla and whisk well.
- Add the dry ingredients and the chocolate chips (if using) to the wet ingredients and gently fold them together. Do not over mix!
- Pour the batter into the loaf pan, smooth the top, and sprinkle the cinnamon sugar over the top.
- Bake the loaf for 60-65 minutes, until a toothpick inserted into the center comes out clean. Make sure to cover the loaf loosely with aluminum foil after 40 minutes to prevent it from getting too dark. Let it cool completely before removing it from the pan and slicing it.
Cup of Yum
Notes
- Note 1: If you don't have pumpkin spice, you can make it by mixing the following ground spices: 1 ½ teaspoons cinnamon, ½ teaspoon nutmeg, ½ teaspoon ginger, ¼ teaspoon allspice, and ¼ teaspoon cloves.
- Note 2: I use Farmer's Market pumpkin puree, which (here in Canada) comes in 398 ml (14-ounce) cans. If your can is a little larger, add the extra to soup, chili, or even tomato sauce.
- Note 3: To make cinnamon sugar, combine 1 tablespoon of granulated sugar with ¾ teaspoon of cinnamon.
- Note 4: I tested this recipe with white chocolate chips, dark chocolate chips, and mini chocolate chips. All but one of our taste testers preferred white chocolate chips (the odd one out preferred mini chocolate chips.) But honestly, all chocolate is good in this recipe, so feel free to add what you have on hand.
Nutrition Information
Serving
1slice
Calories
299kcal
(15%)
Carbohydrates
39g
(13%)
Protein
4g
(8%)
Fat
15g
(23%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
3g
Monounsaturated Fat
8g
Trans Fat
0.04g
Cholesterol
26mg
(9%)
Sodium
178mg
(7%)
Potassium
118mg
(3%)
Fiber
1g
(4%)
Sugar
22g
(44%)
Vitamin A
3898IU
(78%)
Vitamin C
1mg
(1%)
Calcium
46mg
(5%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 16slices
Amount Per Serving
Calories 299
% Daily Value*
| Serving | 1slice | |
| Calories | 299kcal | 15% |
| Carbohydrates | 39g | 13% |
| Protein | 4g | 8% |
| Fat | 15g | 23% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.04g | 2% |
| Cholesterol | 26mg | 9% |
| Sodium | 178mg | 7% |
| Potassium | 118mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 22g | 44% |
| Vitamin A | 3898IU | 78% |
| Vitamin C | 1mg | 1% |
| Calcium | 46mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.