Fall brings a cozy feeling, and nothing embodies that warmth quite like homemade pumpkin bread. With its rich flavor and delightful spices, this treat is perfect for any occasion, from breakfast to dessert. Whether you’re a seasoned baker or a beginner, this recipe for My Best Pumpkin Bread is easy to follow and yields delicious results every time.
Why Make This Recipe
This pumpkin bread recipe is a crowd-pleaser. It’s moist, flavorful, and infused with warm spices that remind us of autumn. The addition of chocolate chips adds a sweet surprise to each slice. Plus, it’s a great way to use up pumpkin puree, whether from a can or fresh pumpkins. Making this bread will fill your kitchen with delightful aromas and leave everyone asking for the recipe!
How to Make My Best Pumpkin Bread
Ingredients:
- 1 and 3/4 cups (219g) all-purpose flour (spooned & leveled)
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 3/4 teaspoon salt
- 2 large eggs, at room temperature
- 1/2 cup (100g) granulated sugar
- 3/4 cup (150g) packed light or dark brown sugar
- 1 and 1/2 cups (340g) pumpkin puree (canned or fresh)
- 1/2 cup (120ml) vegetable oil, canola oil, or melted coconut oil
- 1/4 cup (60ml) orange juice
- 2/3 cup (120g) semi-sweet chocolate chips (optional)
Directions:
- Adjust the oven rack to the lower third position and preheat the oven to 350°F (177°C). This prevents the top of your bread from browning too quickly. Grease a metal 9×5-inch loaf pan with non-stick spray and set aside.
- In a large bowl, whisk together the flour, baking soda, cinnamon, nutmeg, cloves, ginger, and salt. Set this mixture aside.
- In another medium bowl, whisk the eggs, granulated sugar, and brown sugar until combined. Then, add the pumpkin, oil, and orange juice. Mix well.
- Pour the wet ingredients into the dry ingredients and gently stir with a rubber spatula or a wooden spoon. It’s okay if there are a few lumps; do not over-mix. If you like, fold in the chocolate chips now.
- Pour the batter into the prepared loaf pan. Bake for 60–65 minutes. Cover the bread loosely with aluminum foil halfway through to prevent over-browning. The bread is ready when a toothpick inserted in the center comes out clean, with only a few small moist crumbs. Begin checking for doneness around the 55-minute mark.
- Allow the bread to cool completely in the pan on a wire rack before slicing.
- Store any leftover pumpkin bread at room temperature for up to 3–4 days or in the refrigerator for up to a week.
How to Serve My Best Pumpkin Bread
This pumpkin bread can be served warm or at room temperature. Slice it and enjoy as is, or spread a little butter on top for extra flavor. It also makes a fantastic addition to a brunch spread or as a sweet treat with coffee or tea.
How to Store My Best Pumpkin Bread
To store your pumpkin bread, wrap it tightly in plastic wrap or aluminum foil and place it in an airtight container. At room temperature, it will stay fresh for about 3–4 days. For longer storage, keep it in the fridge for up to a week. You can also freeze slices for up to 3 months; just make sure to wrap them properly to prevent freezer burn.
Tips to Make My Best Pumpkin Bread
- Ensure your eggs are at room temperature for better mixing.
- Don’t over-mix the batter—this keeps the bread tender.
- If you prefer a spicier bread, feel free to increase the spices or add your favorite ones.
- For a fun twist, you can swirl in cream cheese or add nuts for extra crunch!
Variation
You can customize this pumpkin bread by adding ingredients such as walnuts, pecans, or dried cranberries. For a healthier option, substitute some of the oil with unsweetened applesauce.
FAQs
1. Can I use fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin. Just be sure to cook and puree it until smooth.
2. Can I make this bread without eggs?
Yes, you can use flax eggs or chia seeds mixed with water as a substitute for eggs in this recipe.
3. How can I tell when the pumpkin bread is done?
Check for doneness by inserting a toothpick into the center; it should come out clean or with just a few moist crumbs attached.
Now you’re ready to bake My Best Pumpkin Bread! Enjoy the lovely aromas and delicious results. Happy baking!
My Best Pumpkin Bread
Ingredients
Dry Ingredients
- 1.75 cups all-purpose flour (spooned & leveled)
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 0.25 teaspoon ground nutmeg
- 0.25 teaspoon ground cloves
- 0.25 teaspoon ground ginger
- 0.75 teaspoon salt
Wet Ingredients
- 2 large eggs, at room temperature
- 0.5 cup granulated sugar
- 0.75 cup packed light or dark brown sugar
- 1.5 cups pumpkin puree (canned or fresh)
- 0.5 cup vegetable oil, canola oil, or melted coconut oil
- 0.25 cup orange juice
Optional Add-ins
- 2/3 cup semi-sweet chocolate chips (optional)
Instructions
Preparation
- Adjust the oven rack to the lower third position and preheat the oven to 350°F (177°C). Grease a metal 9×5-inch loaf pan with non-stick spray and set aside.
- In a large bowl, whisk together the flour, baking soda, cinnamon, nutmeg, cloves, ginger, and salt. Set this mixture aside.
- In another medium bowl, whisk the eggs, granulated sugar, and brown sugar until combined. Then, add the pumpkin, oil, and orange juice. Mix well.
- Pour the wet ingredients into the dry ingredients and gently stir with a rubber spatula or a wooden spoon. It’s okay if there are a few lumps; do not over-mix. If you like, fold in the chocolate chips now.
- Pour the batter into the prepared loaf pan.
Baking
- Bake for 60–65 minutes. Cover the bread loosely with aluminum foil halfway through to prevent over-browning. The bread is ready when a toothpick inserted in the center comes out clean, with only a few small moist crumbs. Begin checking for doneness around the 55-minute mark.
- Allow the bread to cool completely in the pan on a wire rack before slicing.
