What we like about this bread is that it has a moist, lighter crumb compared with some denser varieties. The delightfully crispy top does soften up a bit after it is wrapped for storage, as happens with most quick breads, so enjoy a couple of pieces the day you bake these tasty treats. We like to make one loaf with chocolate chips and one without. Another option is adding 1/2 c. of nuts (chopped walnuts are yummy).
Ingredients:
- 3 cups all-purpose, unbleached flour
- 2 – 1/2 tsp. ground cinnamon
- 1 – 1/2 tsp. ground cloves
- 1 tsp. ground nutmeg (freshly ground, if you have it)
- 1 tsp. baking soda
- ½ tsp. baking powder
- ½ tsp. salt
- 3 c. granulated sugar
- 1 c. unsalted butter, well-softened
- 3 large eggs, room temperature
- One 15 oz. can of pumpkin
- ½ c. Ghirardelli mini chocolate chips (optional)
Instructions:
- Preheat oven to 350˚F & grease two 9 x5″ loaf pans with butter.
- In a medium mixing bowl, whisk flour, cinnamon, cloves, nutmeg, baking soda, baking powder & salt together.
- In a larger mixing bowl, cream the sugar, butter & eggs for about 2 minutes, ’til fluffy. Add the pumpkin and blend with a spatula.
- Add the dry ingredients to the wet a little at a time, gently folding ’til combined.
- Once the batter is combined, pour half of the batter into a one of the prepared pans. Fold the chocolate chips (and/or nuts) into the remaining batter and then pour it into the other pan.
- Bake for 60-70 minutes or until a skewer in the center comes out clean.
- Cool completely on a wire rack.
Makes 2 loaves
I’m not not too big on pumpkin, but my husband likes it, and since your recipes are usually so good, I’ll try this. Adding the chocolate chips makes it sound pretty good to me!
Thanks, Janet! It’s a great recipe & hope you give it a try – you may like it with the chocolate chips!
I seriously love pumpkin bread. It doesn’t hurt that it’s healthier than a lot of other quick breads!
Most definitely, Catherine! I hope you give this version a try and let me know what you think! 🙂