moist pumpkin bread

This Pumpkin Chocolate Chip Bread recipe is moist, delicious, and so easy to make! It has the perfect flavors of Fall and makes two regular loaves or several mini loaves; perfect for sharing or freezing!

Pumpkin Chocolate Chip Bread

sugar

butter (, softened)

eggs

vanilla extract

pumpkin

all-purpose flour

baking powder

baking soda

salt

cinnamon

cloves

nutmeg

milk

chocolate chips

Preheat oven to 350 degrees F. Line the bottom of two 8.5 x 4.5 inch loaf pans* with a piece of parchment paper. Spray all over with cooking spray.

Add the sugar and butter to a mixing bowl and beat with an electric mixer until well combined. Add eggs, pumpkin and vanilla and mix to combine. 

In a separate bowl mix together flour, baking powder, baking soda, salt, cinnamon, cloves, and nutmeg.

Alternately add flour mixture, then milk to pumpkin mixture, starting and ending with flour. Fold in chocolate chips at the end.

Pour the batter into prepared pans. Bake at 350 degrees F for 45-55 minutes or until a toothpick inserted comes out clean. Cool for a few minutes in the pan before inverting onto a wire rack to cool.

Mini loaves will bake for around 25-35 minutes.

https://www.youtube.com/watch?v=54XYek--wAU

The BEST Pumpkin Bread that is easy to make, moist, and loaded with chocolate chips. This pumpkin bread recipe makes two loaves or several mini loafs.  Your family will love it!

🖨️ PRINT THE RECIPE

INGREDIENTS:
▢2 cups granulated sugar (402g)
▢1/2 cup butter , softened (113g)
▢3 large eggs
▢2 teaspoons vanilla extract (10ml)
▢15 ounces canned pumpkin
▢2 3/4 cups all-purpose flour (252g)
▢1/2 teaspoon baking powder (2.5g)
▢1 1/2 teaspoons baking soda (7.2g)
▢1 teaspoon salt (5.9g)
▢3/4 teaspoon ground cinnamon (2.07g)
▢1/4 teaspoon ground cloves (.55g)
▢1/4 teaspoon ground nutmeg (.59g)
▢1/2 cup milk (118ml)
▢12 ounce package chocolate chips

INSTRUCTIONS:
Grease and flour two 9x5 in loaf pans. (I also like to line the bottom of the pans with wax or parchment paper.)  Preheat oven to 350 degrees F.
Add the sugar and butter to a mixing bowl and beat them with an electric mixer until well combined. Add eggs, pumpkin and vanilla and mix to combine. 
In a separate bowl mix together flour, baking powder, baking soda, salt, cinnamon, cloves, and nutmeg.
Alternately add flour mixture, then milk to pumpkin mixture, starting and ending with flour. Fold in chocolate chips at the end.
Pour the batter into prepared pans. Bake at 350 degrees F for 45-55 minutes or until a toothpick inserted comes out clean. Cool for a few minutes in the pan before inverting onto a wire rack to cool.
*For mini loaves, check them around 35 min of baking, then every 5 min. after that (if they need it) until they are done.

MORE TIPS FOR THIS RECIPE: https://tastesbetterfromscratch.com/pumpkin-chocolate-chip-bread/

🧑‍🍳EQUIPMENT USED IN THIS RECIPE:
Bread pans: https://amzn.to/2Z1w531
or Mini loaf pans: https://amzn.to/2YSsDr1

⏳TIMESTAMPS:
0:00 Intro
0:35 Cream butter and sugar
0:52 Add pumpkin, eggs and vanilla
1:20 Mix dry ingredients
1:47 Alternate adding milk and dry mixture
2:32 Stir in chocolate chip
2:54 Add to prepared loaf pans
3:20 Bake at 350 degrees F
3:36 Toothpick test
3:50 invert to cooling rack
4:00 Enjoy

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Perfect Pumpkin Bread

This fall pumpkin banana bread is a variation of my Banana Bread recipe which is moist and delicious with pumpkin puree and spices.

Pumpkin Banana Bread

baking spray

all purpose flour

white whole wheat flour

tsp baking soda

tsp salt

tsp pumpkin spice

medium very ripe medium bananas (mashed)

butter

brown sugar (unpacked)

tsp vanilla extract

pecans (optional)

Preheat oven to 325F. Grease a 9x5 inch loaf pan with baking spray.

In a medium bowl, combine flour, baking soda, pumpkin spice and salt with a wire whisk. Set aside.

In a large bowl, cream butter and sugar with an electric mixer.

Add egg whites, egg, bananas, pumpkin and vanilla, and beat at medium speed until thick. Scrape down sides of the bowl.

Add flour mixture and nuts (if using), then blend at low speed until combined. Do not over mix.

Pour batter into loaf pan and bake on the center rack for 55 to 60 minutes, or until a toothpick inserted in the center comes out clean.

Let the pan cool at least 20 minutes, bread should be room temperature before slicing.

Perfectly moist, perfectly spiced and perfectly pumpkin-y! This Pumpkin Bread Recipe is amazing any time of year!

PERFECT Pumpkin Bread Recipe

pumpkin puree (NOT pie filling!)

120 mL (1/2 cup) vegetable oil

eggs,

(1 2/3 cup) granulated sugar

(2 3/8 cups) all-purpose flour

ginger

Preheat oven to 350 degrees F. Spray a 5x9 loaf pan or mini loaf pans with baking spray and then line with parchment paper. I like to make 'slings' to make it easy to remove the bread from the pan.

In a large bowl, whisk together the pumpkin puree, granulated sugar, begetable oil, and lightly beaten eggs until smooth and incorporated. In another medium bowl, combine the flour, baking powder, baking soda, salt, and spices. Whisk or stir until combined. Add the dry ingredients to the wet ingredients and mix together until just incorporated. I use a whisk which helps to keep the mixing to a minimum. Scoop the batter into prepared pan/s and spread out slightly.

Bake a large loaf for 55 to 70 minutes or smaller loaves for 40 to 45 minutes. Cool in the pan for 5 to 10 minutes and then remove to a cooling rack until completely cool.

Pumpkin bread keeps well at room temperature for several days when wrapped in cling film. To freeze, double wrap the bread and freeze for up to 3 months.

A Vegan Blender pumpkin bread recipe that is baked to perfection! The moist pumpkin cake has a crunchy top coating of cinnamon and sugar and is a real crowd pleaser! It cannot get easier than this, use a blender to mix all the ingredients and avoid creating a mess with multiple utensils.

Vegan Pumpkin Bread

flour

2 Tsp baking powder

cup pumpkin puree

coconut sugar

coconut oil

dairy-free milk

Preheat oven to 375* Fahrenheit. Grease a 9...

Preheat oven to 375* Fahrenheit. Grease a 9 x 5 loaf pan.

In a blender jar, add the wet and...

In a blender jar, add the wet and then the dry ingredients and give it a nice whirl on a medium to low speed until it's all combined.

Don't over mix - up to 1 minutes...

Don't over mix - up to 1 minutes while using your spatula to scrape down is enough. The batter will be VERY thick.

"Pour" batter into the loaf pan.Sprinkle some cinnamon...

"Pour" batter into the loaf pan.Sprinkle some cinnamon sugar on top.

Bake for 35 -40 minutes. The loaf is...

Bake for 35 -40 minutes. The loaf is finished when a tooth pick comes out clean .

In your blender, pour in the wet ingredients...

In your blender, pour in the wet ingredients first and then dump in all the dry ingredients. Close the lid to your blender and blend on low to medium speed until the batter is combined. Don’t over mix it! 

Pour the batter in greased spring form or...

Pour the batter in greased spring form or bundt pan and cover it with foil .

Add a cup of water to the Instant...

Add a cup of water to the Instant Pot. Then place the trivet into the pot, and place the foil-covered pans on the trivet. Cover the pot and set the seal to Sealing.

Set the pot to cook for 55 minutes...

Set the pot to cook for 55 minutes at manual high pressure.

Once the cook time is complete, let the...

Once the cook time is complete, let the pressure release naturally for 10 minutes. Then release the remaining pressure and remove the lid.

Carefully remove the loaf pans from the pot...

Carefully remove the loaf pans from the pot using oven mitts, and place the bread on a cooling rack. Remove the  foil, and allow the bread to cool for a few minutes before removing them from the pans. Cool completely before serving.

https://mediavine-res.cloudinary.com/video/upload/wpbgt0yxxbtsjwyxkxdd.mp4

Vegan Blender Pumpkin Bread

Looking for a go-to pumpkin bread recipe? This Pumpkin Bread with Streusel Topping is supremely moist, tender, and topped with the best buttery crumb topping! Made with oil, yogurt, and warm spices, this recipe is easy to make completely from scratch and stands out as a jewel at every fall potluck, breakfast, or snack break.

Moist &amp; Easy Pumpkin Bread with Streusel Topping

brown sugar (packed)

(15 pumpkin puree

canola oil

yogurt

½ tsp kosher salt

½ tsp ground ginger

Preheat the oven to 350°F. Spray a 9x5x3 inch non-stick loaf pan with baking spray.

Combine the streusel topping in ingredients in a small bowl. Place in the refrigerator while you make the bread batter.

To make the bread batter, whisk together the wet ingredients in a large bowl. 

In a medium bowl, whisk together the dry ingredients. Add to the wet ingredients and slowly mix together until the batter is just combined and no flour streaks remain.

Pour the batter into the prepared loaf pan. Remove the streusel topping from the fridge and use a fork to break it up until it has a mix of small and medium crumbles. Sprinkle evenly on top of the batter.

Bake at 350°F for 60-70 minutes, or until a toothpick comes out clean or with only a few small, moist crumbs. Cool in the pan for 15-20 minutes, then flip onto a wire rack and cool completely. 

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