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Prep time
30 minutes
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Cook time
1 hour 5 minutes
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Serves
10
Author Notes
This moist bread is the perfect way to welcome the autumn season. —Elspeth Chalmers
Ingredients
- Pumpkin Bread
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1 3/4 cups
unbleached all-purpose flour (225g)
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1 cup
granulated sugar (200g)
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1/2 cup
light brown sugar (100g)
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1 teaspoon
baking soda
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2 1/2 teaspoons
pumpkin spice blend
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1 teaspoon
Diamond Crystal kosher salt [If using any other type of salt, use half the amount recommended]
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2
large eggs
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1/4 cup
vegetable or canola oil (60mL)
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1 1/2 cups
pumpkin puree (340g)
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1 tablespoon
water
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2/3 cup
semi-sweet chocolate chips
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2/3 cup
walnut pieces
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1 teaspoon
coconut oil
- Pumpkin Spice Blend
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2 tablespoons
cinnamon
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1 1/2 teaspoons
nutmeg
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1 teaspoon
ground dried ginger
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1 teaspoon
ground cloves
Directions
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Adjust oven rack to lower third and preheat oven to 375 degrees Farenheit. Coat a 9" loaf pan with coconut oil, then line it with parchment paper, leaving 1" of overhang on each side.
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In a large bowl, whisk flour, sugar, baking soda, salt and pumpkin spice blend, making sure to break up any lumps in the brown sugar. Set aside.
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In a medium bowl, whisk the eggs and oil. Then, add the pumpkin puree and water and mix thoroughly.
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Add the wet ingredients to the dry ingredients and mix gently, just until combined with no dry spots remaining. Then, fold in the chocolate chips and walnuts.
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Pour the batter into the the baking pan and bake for 60-70 minutes, until a toothpick comes out clean. Cool on a wire rack before slicing and serving.
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