Serve this scrumptious and easy Pumpkin Bread at your next fall gathering, and watch it disappear! Everyone will love the delicious mix of flavors in this recipe. Plus, it’s so easy to make that you can whip up a batch quickly. If you only have fresh pumpkin puree on hand, you can still use it in this recipe. I recommend cooking the fresh pumpkin puree before adding it to the batter, and this will help remove excess moisture from the pumpkin and result in a less dense, more moist bread. To cook down fresh pumpkin puree, add it to a saucepan over medium heat and cook it for 5 to 10 minutes, stirring often. Then, remove it from the heat and let it cool before adding it to the batter.
Step By Step Instructions
Mix the flour, baking soda, spices, and salt in a medium mixing bowl until combined. Set aside. Baking soda: Baking soda gives this bread its nice, tall shape. If you don’t have baking soda, use 2 teaspoons of baking powder instead. Spices: I like to use a mix of cinnamon, nutmeg, ginger, allspice, and cloves to flavor this bread. However, you can adjust the spices to your liking. If you want a more traditional pumpkin bread flavor, you can omit the chocolate chips and add 1 cup of chopped pecans or walnuts instead. Chocolate Chips: This recipe can use Semi-sweet, bittersweet, dark, or milk chocolate chips. Pumpkin puree: I like to use the canned puree for this bread because it is more consistent in texture and moisture than fresh pumpkin puree. However, you can use fresh pumpkin puree if that is what you have on hand. If you use fresh pumpkin puree, I recommend cooking it down a bit before adding it to the batter (see the instructions above for how to do this). Eggs: I always use large eggs in my baking. Sugar: I like to mix brown sugar and granulated sugar in this bread because it adds molasses flavor and sweetness. However, you can use all brown or granulated sugar if that is what you have on hand, but all granulated sugar will result in a sweeter Pumpkin bread. Butter: Use unsalted butter to control the amount of salt in the recipe. However, you can use salted butter if that is what you enjoy. In another Mixing bowl, whisk the eggs, sugar, brown sugar, vanilla bean paste, pumpkin, buttermilk, butter, and vegetable oil until well combined. Add dry ingredients to wet ingredients. You don’t want to overmix at this stage so mix until it’s just combined and there is visible flour remaining. Fold the chocolate chips into the batter and pour it into a greased loaf pan. Top with about a quarter cup of chocolate chips. Bake for 55 to 65 minutes or until a cake tester comes out clean. Cool in the pan for 10 to 15 minutes to serve warm, or transfer it to a wire rack to cool completely and serve at room temperature. To Freeze: Wrap tightly in foil or plastic wrap for up to 3 months. Thaw the bread overnight in the refrigerator and then bring it to room temperature before serving. Erren’s Kitchen is written and produced for informational intentions only. We are not certified nutritionists, and the nutritional information found on this site has not been assessed or authorized by a nutritionist or the FDA. The nutritional information found in our recipes is offered as an estimate and should not be considered a guarantee or fact. The estimated data is provided as a courtesy and calculated through a third-party online nutritional calculator, spoonacular API. Although we do our best to provide accurate nutritional information, these figures should be considered rough estimates. Many factors, such as brands or products purchased and the nutritional fluctuations that naturally occur in fresh produce, can alter the effectiveness of the nutritional information in any recipe. Furthermore, various online calculators provide different results depending on their particular algorithms and nutrition fact sources. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.
