Pumpkin Bread — One Recipe, Two Different Breads ~ While I am reluctant to fully admit it, it saddens me to know that summer is officially behind us. Both the calendar and the weather now have me convinced there is no going back to summer this year.
As much as I do hate to say goodbye to the long, glorious days of summer, there is something very comforting about the autumn of the year.
This is the time of year for warm woollen sweaters, Farmer’s Markets bursting with the garden’s bounty and crystal clear, bright blue skies.
It’s also the time for comfort foods like hearty stews, roast turkey, apple pies and of course, anything pumpkin!
This recipe for Pumpkin Bread smells heavenly when baking and has been in my family for as long as I can remember. The only change I made was to add the chocolate chips to one loaf. Because really why have one Pumpkin Bread when you can have Pumpkin Bread two ways!
Kitchen Tip – If you are in the mood to bake only to discover you have no softened butter, don’t worry. Just measure out your butter and grate it. The grated bits of butter are soft and ready to use immediately.
Plain Pumpkin Bread
Chocolate Chip Pumpkin Bread
- 2 cups all-purpose flour
- ½ teaspoon salt
- ½ teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1 teaspoon ground nutmeg
- 2 cups granulated sugar
- ¾ cup unsalted butter, softened
- 2 large eggs
- 1¾ cups 100% pure pumpkin purée (Not pie filling)
- ⅔ cup dark chocolate chips (reserve some to sprinkle on the top of the loaf)
- Preheat oven to 325 degrees. Spray two 8 ½” x 4 ½” loaf pans or grease well with butter and dust with flour
- Combine flour, salt, baking powder, baking soda, and spices in a bowl; use a whisk to mix well and set aside.
- In large bowl of an electric mixer, at medium speed, beat butter and sugar until well blended.
- Add eggs one at a time, beating well after each addition.
- Continue beating until very light and fluffy, a few minutes.
- Beat in pumpkin.
- Using a spatula, add ½ of the flour mixture and stir gently to combine. Do the same with the remaining flour.
- Turn batter into prepared pans, dividing evenly.
- Sprinkle the chocolate chips on the batter of one loaf and using a knife, drag the chips through the batter to incorporate. Sprinkle with the reserved chocolate chips.
- Bake for 65 – 75 minutes, or until a tester inserted in center comes out clean.
- Let loaves cool in pan about 10 minutes, then turn out onto a rack to cool completely.
- Slice cooled loaves with a serrated knife and enjoy!
PIN IT – Pumpkin Bread — One Recipe, Two Different Breads
If you enjoy making (or eating) tea breads, check out these other great recipes:
Mom’s Lemon Loaf with Lemon Icing Drizzle
Orange Loaf with Orange Icing Drizzle
Hope you enjoy this classic fall recipe and if you have any questions at all, feel free to ask and I will do my very best to answer!
What is your favourite pumpkin recipe?
I have never made pumpkin bread, but do you know what?? I am going to give this a try because it looks so darn good. I will opt for the plain version… well maybe add nuts ( finely chopped of course) Will let you know how it turns out. Thanks for the inspiration.:-)
Nuts would be really tasty in this bread, Pat! Let me know how it turns out.
This looks delicious! Can’t wait to try out the recipe :)
Thanks Reg! Be sure to mix the chocolate chips in well so they get to the bottom of the bread too.
I actually have never tried to make a pumpkin bread before, but this looks amazing. Can’t wait to give it a try soon. Love it!
Thanks Diane, hope you love it too!
Really generous amount of chocolate chips.. me like!