The moment a leaf falls from a tree, it is time to whip out the pumpkin puree and start baking, and there is no recipe as easy and cozy as a batch of pumpkin bread. Pumpkin spice season begins mid-August and continues all the way through the holidays. And while there is a plethora of sweet and savory pumpkin recipes to baking during that time, this soft, lightly spiced bread is really something special. A tantalizing complement to a morning cup of coffee or a delightful treat any time of day with a crisp pumpkin beer, this recipe makes two loaves, so it's perfect for sharing… or eating all by yourself!
What is a good mix-in for pumpkin bread?
The beauty of making two loaves of bread is they can each be different! This recipe produces one chocolate chip pumpkin loaf and one pumpkin seed-studded loaf. The pumpkin seed loaf might look a little bit familiar, and these copycat petite vanilla bean scones *might* be inspired by the same coffee chain. The bread bakes up beautifully with or without these additions. Each loaf would also be delicious with ½ cup chopped pecans or walnuts mixed in. Want two chocolate chip loaves? Simply add 1 ½ cups of chocolate chips to the whole batch of batter. Sprinkle the tops of the loaves with ¼ cup of pumpkin seeds each for a pepita batch. Or, gussy up the loaves with both; choose your adventure!
What can I use instead of canned pumpkin puree?
This recipe calls for 1 (15-ounce) can of pure pumpkin puree, which contains about 2 cups of puree. Make sure not to accidentally snag pumpkin pie mix, which already contains sugar and spices. There are a few options that are alternatives to canned pumpkin. For an even fresher flavor and nice texture, Ree Drummond likes roasting and pureeing her own pumpkin. The same process can be done to butternut squash and sweet potatoes. Just don’t add any seasoning to either before roasting. Just get two cups of puree and you’re all set to swap!
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- Yields:
- 16 - 20 serving(s)
- Prep Time:
- 10 mins
- Total Time:
- 1 hr 25 mins
Ingredients
- 1
15-ounce can unsweetened pumpkin puree
- 1 1/4 c.
packed light brown sugar
- 1 c.
granulated sugar
- 1 c.
vegetable oil
- 3
large eggs
- 1/2 c.
buttermilk
- 1 tsp.
vanilla extract
- 3 c.
all-purpose flour
- 2 tsp.
pumpkin pie spice
- 1 1/2 tsp.
baking powder
- 1 tsp.
baking soda
- 1 tsp.
kosher salt
Baking spray with flour
- 1/4 c.
pumpkin seeds
- 3/4 c.
semisweet chocolate chips
- Nutrition Information
- Per Serving (Serves 20)
- Calories323 Fat15 gSaturated fat2 gTrans fat0 gCholesterol28 mgSodium210 mgCarbohydrates43 gFiber2 gSugar28 gProtein4 gVitamin D0 mcgCalcium61 mgIron2 mgPotassium141 mg
- Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.Powered by
Directions
- Step 1Preheat the oven to 350°F.
- Step 2In a large bowl, whisk together the pumpkin, light brown sugar, granulated sugar, oil, eggs, buttermilk, and vanilla until well combined. Add the flour, pumpkin pie spice, baking powder, baking soda, and salt, stirring until just combined.
- Step 3Spray 2 (9-by-5-inch) loaf pans with baking spray with flour. Pour half the batter into one pan, smooth with a spatula, and sprinkle with the pumpkin seeds. Fold the chocolate chips into the second half of the batter and pour into the other prepared pan, smoothing the top with a spatula.
- Step 4Bake for 60 to 65 minutes or until a wooden pick inserted into the centers comes out clean. Let cool in the pan for 10 minutes then place a wire cooling rack over the pan and flip to remove the bread. Let cool completely.
Tip: An instant-read thermometer is a great kitchen tool to use when trying to determine if your quick bread is done! The pumpkin bread should be fully baked at 200°F to 205°F.
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