This Pumpkin Bread is the ultimate fall treat – warm, spiced, and irresistibly moist! With the perfect balance of cinnamon, nutmeg, and a touch of sweetness, it’s perfect for cozy afternoons or holiday gatherings. Optional chocolate chips add an extra indulgent twist, but it’s delicious either way!
Ingredients
- 1 ½ cups All-Purpose Flour
- 1 ½ tsp Baking Soda
- 1 tsp Ground Cinnamon
- ½ tsp Ground Nutmeg
- ½ tsp Salt
- 2 Large Eggs
- 1 cup Canned Pumpkin (not pumpkin pie mix)
- 1 cup Granulated Sugar
- ½ cup Vegetable Oil
- 1 tsp Vanilla Extract
- 1 cup Chocolate Chips (optional)
Directions
Step 1: Preheat the Oven
- Preheat your oven to 350°F (175°C) and grease a loaf pan.
Step 2: Prepare Dry Ingredients
- In a bowl, whisk together flour, baking soda, cinnamon, nutmeg, and salt. Set aside.
Step 3: Mix Wet Ingredients
- In a separate bowl, beat together the eggs, sugar, vegetable oil, pumpkin, and vanilla extract until smooth.
Step 4: Combine Wet and Dry Ingredients
- Gradually add the dry ingredients to the wet ingredients, mixing until fully combined.
- If you’re using chocolate chips, fold them in gently.
Step 5: Bake the Bread
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
Step 6: Cool and Serve
- Allow the bread to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
Tips:
- For a rich, moist bread, make sure to use canned pumpkin (not pumpkin pie filling).
- You can add nuts, such as walnuts or pecans, for extra crunch and flavor.
- If you don’t have a loaf pan, you can use a muffin tin to make pumpkin bread muffins instead. Just reduce the baking time to about 20-25 minutes.
Conclusion:
This Pumpkin Bread is an ideal fall treat, offering comforting flavors and a moist, tender crumb. Whether you enjoy it for breakfast, as a snack, or as a dessert, this recipe is sure to bring the cozy vibes of autumn right to your kitchen.