Description
Creamy pumpkin bread showcases autumn’s warmth with rich spices and moist texture. Fall baking reaches delicious heights when you embrace this classic comfort recipe from the heartland.
Ingredients
Scale
- 1 (15 oz / 425 g) can of plain pumpkin puree
- 3 cups all-purpose flour
- 1 cup vegetable oil
- 3 large eggs
- 1 ¼ cups light brown sugar, firmly packed
- 1 cup granulated sugar
- ½ cup buttermilk
- 2 teaspoons pumpkin pie spice
- 1 teaspoon vanilla extract
- 1 ½ teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- ¾ cup semisweet chocolate chips
- ¼ cup pumpkin seeds
- baking spray with flour, for greasing
Instructions
- Preparation: Preheat oven to 350°F (175°C) with rack centered for optimal baking performance.
- Mixing Wet Components: Whisk pumpkin puree, light brown sugar, granulated sugar, vegetable oil, eggs, buttermilk, and vanilla extract into a smooth, homogeneous blend that displays rich, glossy characteristics.
- Incorporating Dry Ingredients: Gently fold sifted flour, pumpkin pie spice, baking powder, baking soda, and kosher salt into wet mixture, stirring minimally to maintain a tender crumb structure and prevent gluten development.
- Pan Preparation: Thoroughly spray two 9-by-5-inch loaf pans with baking spray, ensuring complete surface coverage to prevent sticking.
- Topping and Baking: Distribute batter evenly between pans, then artfully sprinkle one loaf with pumpkin seeds and the other with chocolate chips; bake for 60-65 minutes until a toothpick inserted centrally emerges clean and dry.
- Cooling Process: Allow loaves to rest in pans for 10 minutes, then transfer to wire rack, permitting complete cooling before slicing to preserve moisture and structural integrity.
Notes
- Prevent Overmixing: Stir batter gently to avoid tough, dense bread texture.
- Topping Customization: Swap pumpkin seeds or chocolate chips with nuts, dried fruit, or streusel for personalized variations.
- Moisture Preservation: Cool bread completely on wire rack to lock in moisture and prevent crumbling.
- Storage Tip: Wrap cooled loaves in plastic wrap or store in airtight container for up to 5 days at room temperature, or freeze for 3 months.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 3
- Calories: 350
- Sugar: 30 g
- Sodium: 200 mg
- Fat: 18 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 50 mg