Description
Pumpkin bread is a moist and flavorful quick bread perfect for fall. This easy no-mixer recipe incorporates warm spices, pumpkin puree, and optional chocolate chips, topped with crunchy pumpkin seeds for extra texture. Baked in a conventional oven, it’s a comforting treat ideal for any occasion.
Ingredients
Dry Ingredients
- 1 3/4 cups (192g) all purpose flour
- 1 teaspoon baking soda
- 1 tablespoon cinnamon
- 1 teaspoon pumpkin pie spice
- 1 teaspoon salt
Wet Ingredients
- 3/4 cup (148g) granulated sugar
- 1/2 cup (107g) light or dark brown sugar, packed
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- 1/2 cup (113g) butter, melted and cooled
- 1 1/2 cups (340g) pumpkin puree
- 1/4 cup (70g) apple cider
Optional Add-ins and Toppings
- 1/2 cup (85g) dark or semi-sweet chocolate chips
- 2-3 tablespoons (12g) pepitas (pumpkin seeds) for topping
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and position a rack in the middle of the oven. Grease a 9×5 inch loaf pan or line it with parchment paper to ensure easy removal of the bread.
- Mix Dry Ingredients: In a large bowl, combine the all-purpose flour, baking soda, cinnamon, pumpkin pie spice, and salt. Whisk these together to evenly distribute the ingredients.
- Mix Wet Ingredients: In a separate large bowl, whisk together eggs, vanilla extract, granulated sugar, and brown sugar until fully combined. Then add the pumpkin puree, melted butter, and apple cider, whisking again until smooth.
- Combine Wet and Dry Mixtures: Gradually add the dry ingredients to the wet ingredients. Gently stir just until combined, taking care not to overmix to keep the bread tender.
- Fold in Chocolate Chips: Using a spatula, carefully fold in the chocolate chips if using, distributing them evenly throughout the batter.
- Transfer Batter and Add Toppings: Pour the batter into the prepared loaf pan, smoothing the top. Sprinkle the pepitas over the surface if desired for added texture and flavor.
- Bake the Bread: Bake in the preheated oven for 55-65 minutes, or until a toothpick inserted into the center comes out clean. Start checking at 55 minutes to prevent overbaking.
- Cool and Serve: Remove the bread from the oven and let it cool completely on a wire rack before slicing. This ensures clean slices and enhances flavor. Enjoy your homemade pumpkin bread!
Notes
- Do not overmix the batter after adding dry ingredients to avoid a dense texture.
- Chocolate chips and pumpkin seeds are optional but add delightful texture and flavor. You can also add chopped walnuts, white chocolate chips, or coconut as alternatives.
- This recipe is designed for a conventional oven; if using a convection oven, reduce the temperature by 25°F (about 15°C) and start checking for doneness around 40 minutes.
- Store pumpkin bread at room temperature, wrapped or in an airtight container, for 3-5 days to maintain freshness.
- Prep Time: 5 minutes
- Cook Time: 1 hour
- Category: Baking
- Method: Baking
- Cuisine: American
