The Best Pumpkin Bread Recipe
This is the best pumpkin bread recipe! Moist, full of fall flavors, and easy to customize to bake loaves, mini loaves, or muffins.
Servings: 24 (varies)
Calories: 330kcal
Ingredients
- 3 ½ cups flour
- 2 teaspoon baking soda
- 1 Tbsp. cinnamon
- 1 Tbsp. pumpkin pie spice
- 1 teaspoon salt
- 2 cups pureed pumpkin
- 2 cups sugar
- 1 cup oil (can also use ½ cup oil and ½ cup applesauce)
- 4 eggs
- 1 teaspoon vanilla
- ½ cup water
- 1 cup chopped walnuts* optional
- 1 cup chocolate chips* mini or regular chocolate chips, optional
Instructions
- Preheat oven to 350°F degrees.
- Grease 2 (9"x5") loaf pans. See notes section for pan prep and baking times for muffins or mini loaves.
- In a large bowl, mix pumpkin, oil, sugar, eggs, vanilla and water.
- In a separate bowl combine baking soda, flour, cinnamon, pumpkin pie spice, and salt together in a large bowl.
- Add dry ingredients to the pumpkin mixture and stir. Mix in walnuts and chocolate chips (optional).
- Pour batter into prepared bread pans. Sprinkle each loaf with a tablespoon or two of extra chocolate chips, if desired.
- Bake for 35 minutes. Tent the loaf pan with foil, then bake for an additional 20 minutes. The bread is done if a toothpick inserted into the center comes out clean.
- Place pans on top of a cooling rack and allow loaves to cool in pans.
Video
Notes
*If omitting nuts, use 2 cups of chocolate chips.
Muffins: Grease two muffin pans (24 muffins) or line with muffin liners. Bake for 20-25 minutes. Makes 24 muffins.
Mini loaves: Grease two mini loaf pans (each with 8 cavities). Bake for 30-35 minutes. Makes 16 mini loaves.
Nutrition
Calories: 330kcal | Carbohydrates: 42g | Protein: 4g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 7g | Trans Fat: 0.04g | Cholesterol: 30mg | Sodium: 219mg | Potassium: 130mg | Fiber: 2g | Sugar: 24g | Vitamin A: 3513IU | Vitamin C: 1mg | Calcium: 33mg | Iron: 2mg
