This delicious pumpkin bread is a favorite fall recipe packed with cinnamon, an autumn spice blend, and tons of pumpkin flavor.
Inspired by The Baker's Man, this recipe is a perfect find for anyone strolling through Mystic Water's Fall Festival. Anna has a booth set up with treats that will change your life...literally.
Anna spends days prepping the bakery's goods for festivalgoers, choosing favorites like truffles, coconut cake, and Black and Blue Pie. In fact, there are a few late nights tucked in there when not all the desserts turn out as expected.
But you can rest assured that this Pumpkin Bread will turn out just as you hope. Bake this easy treat, and fill your house with cozy scents of fall and happiness.
1 and 3/4 cups all-purpose flour
1 teaspoon baking soda
3 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 teaspoon ground ginger
3/4 teaspoon salt
2 large eggs, at room temperature
1/2 cup granulated sugar
3/4 cup packed light or dark brown sugar
1 and 1/2 cups pumpkin puree (canned or fresh)
1/2 cup vegetable oil, canola oil, or melted coconut oil
1/4 cup orange juice
1 teaspoon orange zest
*Optional: 2/3 cup semi-sweet chocolate chips
1. Preheat the oven to 350°F degrees. Adjust the oven rack to the lower third position to prevent the top of your bread from browning too much too soon. Spray with baking spray or line with parchment a 9×5 inch loaf pan. Set aside.
2. In a large bowl, whisk the flour, baking soda, cinnamon, nutmeg, cloves, ginger, orange zest, and salt together until combined. In a medium bowl, whisk the eggs, granulated sugar, and brown sugar together until combined. Whisk in the pumpkin, oil, and orange juice. Pour these wet ingredients into the dry ingredients and gently mix together. Do not overmix. If using, gently fold in the chocolate chips.
3. Pour the batter into the prepared loaf pan. Bake for 60–65 minutes, making sure to loosely cover the bread with aluminum foil halfway through to prevent the top from over-browning. The bread is done when a toothpick inserted in the center comes out clean with only a few small moist crumbs. Begin checking for doneness every 5 minutes at the 55 minute mark. Oven temps vary.
4. Allow bread to cool completely in the pan on a wire rack before removing and slicing. Cover and store leftover bread at room temperature for up to 3–4 days or in the refrigerator for up to about 10 days.
*Bonus Add In: If desired, add 2/3 cup semi-sweet, milk chocolate, white chocolate, dark chocolate chips, or even chopped pecans or walnuts.