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.
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.
I used an 8″ x 4 1/2″ x 2 3/4″ loaf pan.
- 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
Prep time: Cook time: Total time: Yield: 1 loaf pan