Pumpkin Bread Recipe

Making a classic Pumpkin Bread recipe during fall is something I really enjoy. My recipe is easy to prepare in just 15 minutes, and then the oven does the rest. I love adding plenty of chocolate chips and walnuts for a touch of sweetness and crunch. This bread is moist, fluffy, and full of warm pumpkin flavor to enjoy all season long.

👥 16 Servings⏱️ Prep & Cook: 1h 15m⏳ Prep: 15 min🔥 Cook: 1h👤 Chef Billy Parisi📖 billyparisi

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🥘 Ingredients

Check off ingredients as you prepare them:

🍳 Cookware

oven
bowl
whisk
spatula
pan

📝 Preparation Steps

Preheat the oven to 350°.

In a large bowl whisk together the butter and sugar until completely mixed.

Next, add in 1 egg at a time until completely mixed in.

Pour in the vanilla, oil, and milk until combined and then pour in the pumpkin puree and whisk them in.

pumpkin puree3 cups

Now, whisk in the baking soda, baking powder, cinnamon, nutmeg, and salt until completely mixed.

baking powder2 teaspoonsground cinnamon1 teaspoon

Whisk in the flour until it is combined and then thoroughly fold in the walnuts and chocolate chips using a rubber spatula.

Divide the batter between 2 9x5 loaf pans that have been sprayed with nonstick spray.

This part is optional but mix together 1/2 cup of packed light brown sugar with 1/2 cup of pepitas (pumpkin seeds) and evenly sprinkle it over the top of the bread loaves.

packed light brown sugar1 cup

Bake at 350° for ⏱️ 75-80 minutes or until browned and cooked in the center. If you press a toothpick in the center, it should come out relatively clean. It should have an internal temperature of 198°.

Remove from the oven and set on a rack and cool for at least ⏱️ 20 minutes before slicing and serving.

Nutrition Facts

calories

353 kcal

fat Content

11 g

serving Size

1 serving

fiber Content

4 g

sugar Content

29 g

sodium Content

129 mg

protein Content

7 g

trans Fat Content

1 g

cholesterol Content

42 mg

carbohydrate Content

58 g

saturated Fat Content

4 g

unsaturated Fat Content

6 g

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