Easy Pumpkin Bread Recipe

It’s that wonderful time of year where everyone is putting together recipes with pumpkin. I wanted to give my own easy pumpkin bread recipe a try… and I couldn’t be happier with the way it turned out. Suffice it to say, I’ll be making this every weekend until the pumpkin months fade out.

My Inspiration

I put together this recipe for my friend Giselle Melendres. She is such a big fan of my banana bread recipe, so I wanted to make something a little more festive and October-themed for her. I hope this pumpkin bread lives up to your expectations, Giselle!

If you haven’t checked out her blog, it’s fabulous for anyone looking for a clean, minimal lifestyle blog with a lot of substance to the content.

Thoughts on this Pumpkin Bread Recipe

I added chocolate chips to my loaf, but they’re totally optional. I’m clearly just having a thing about chocolate and pumpkin this season. Don’t even worry about it. Bake this for a Halloween get together, your Thanksgiving dinner, or just sitting around on a rainy October day digging into a loaf of pumpkin bread by yourself. Hey, I’m not judging.

Recipe notes

• I used an 8" x 4 1/2" x 2 3/4" loaf pan.

print recipe

Easy Pumpkin Bread

by Megan Breukelman October-11-2018

A simple pumpkin bread for your autumn festivities.

Ingredients

• 1 2/3 cup all-purpose flour
• 1/2 tsp baking powder
• 1 tsp baking soda
• 1/4 tsp all-purpose salt
• 1/2 tsp ground cinnamon
• 1/4 tsp ground cloves
• 1/4 tsp ground nutmeg
• 1/4 tsp ground ginger
• 1/2 cup unsalted butter
• 1 cup granulated sugar
• 1/3 cup brown sugar
• 1/2 tsp vanilla extract
• 2 large eggs
• 1 cup canned pumpkin
• 1/3 cup water
• 1 cup semi-sweet chocolate chips, optional
Instructions
1. Preheat oven to 350ºF. 2. Grease your loaf pan and set aside. 3. In a small bowl whisk flour, baking powder, baking soda, salt, cinnamon, cloves, nutmeg, ginger and set aside. 4. In a medium bowl combine butter and sugars until creamy. 5. Add vanilla extract, eggs and pumpkin until well combined. 6. Add flour mixture to wet mixture in small bits, alternating between adding water and flour mixture until well combined. Fold in chocolate chips (optional). 7. Transfer batter to loaf pan and smooth over the top with a rubber spatula. 8. Bake for 45 minutes or until a toothpick comes out clean. 9. Let cool for 10 minutes before overturning onto plate.

Details

Prep time: 15 mins Cook time: 45 mins Total time: 1 hour Yield: 1 loaf pan