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5 from 2 votes

Pumpkin Bread

Pumpkin bread is a moist and delicious quick bread that's loaded with fall flavor! Our easy to make, no mixer needed version includes chocolate chips and is topped with pumpkin seeds for extra flavor and texture.
Prep Time5 minutes
Cook Time1 hour
Total Time1 hour 5 minutes
Course: Breakfast, Dessert
Cuisine: American
Servings: 10 slices
Author: James Delmage and Tara

Ingredients

  • 1 3/4 cups (192g) all purpose flour
  • 1 teaspoon baking soda
  • 1 tablespoon cinnamon
  • 1 teaspoon pumpkin pie spice
  • 1 teaspoon salt
  • 3/4 cup (148g) granulated sugar
  • 1/2 cup (107g) light or dark brown sugar packed
  • 2 large eggs room temperature
  • 2 teaspoons vanilla extract
  • 1/2 cup (113g) butter melted and cooled
  • 1 1/2 cups (340g) pumpkin puree
  • 1/4 cup (70g) apple cider
  • 1/2 cup (85g) dark or semi-sweet chocolate chips optional
  • 2-3 tablespoons (12g) pepitas (pumpkin seeds) optional, for topping

Instructions

  • Preheat the oven to 350f and set a rack to the middle level. Grease or line a 9x5 loaf pan with parchment paper.
  • In a large bowl combine the flour, baking soda, cinnamon, pumpkin pie spice, and salt.
  • In a separate large bowl whisk together the eggs, vanilla, and both sugars until combined, then add the pumpkin, butter, and apple cider and whisk again until combined.
  • Add the dry ingredients to the wet ingredients and gently mix together just until combined taking care to not overmix.
  • Using a spatula, gently fold in the chocolate chips.
  • Add the batter to the loaf pan and sprinkle the pepitas on top, if including. Bake on the middle rack in the oven for 55-65 minutes or until a toothpick inserted in the center comes out clean.
  • Allow the pumpkin bread to cool completely on a wire rack before slicing and serving. Enjoy!

Notes

  • Take care to not overmix the batter once the dry ingredients have been added.
  • The chocolate chips and pumpkin seeds (pepitas) are optional but add great texture and flavor.  Other add-ins can include chopped walnuts, white chocolate chips, or coconut.
  • This recipe was written for a conventional oven.  For convection ovens, reduce the temperature by 25 degrees and begin checking for doneness at the 75% mark.
  • Pumpkin bread can be stored at room temperature for 3-5 days.

Nutrition

Serving: 1slice | Calories: 337kcal | Carbohydrates: 48g | Protein: 5g | Fat: 14g | Saturated Fat: 8.8g | Sodium: 384mg | Potassium: 187mg | Fiber: 2.5g | Sugar: 28.6g | Calcium: 50mg | Iron: 2mg

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