-
Prep time
30 minutes
-
Cook time
1 hour 5 minutes
-
Serves
10
Author Notes
This moist bread is the perfect way to welcome the autumn season. —Elspeth Chalmers
Continue After Advertisement
Ingredients
- Pumpkin Bread
-
1 3/4 cups
unbleached all-purpose flour (225g)
-
1 cup
granulated sugar (200g)
-
1/2 cup
light brown sugar (100g)
-
1 teaspoon
baking soda
-
2 1/2 teaspoons
pumpkin spice blend
-
1 teaspoon
Diamond Crystal kosher salt [If using any other type of salt, use half the amount recommended]
-
2
large eggs
-
1/4 cup
vegetable or canola oil (60mL)
-
1 1/2 cups
pumpkin puree (340g)
-
1 tablespoon
water
-
2/3 cup
semi-sweet chocolate chips
-
2/3 cup
walnut pieces
-
1 teaspoon
coconut oil
- Pumpkin Spice Blend
-
2 tablespoons
cinnamon
-
1 1/2 teaspoons
nutmeg
-
1 teaspoon
ground dried ginger
-
1 teaspoon
ground cloves
Directions
-
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.
-
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.
-
In a medium bowl, whisk the eggs and oil. Then, add the pumpkin puree and water and mix thoroughly.
-
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.
-
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.
See what other Food52ers are saying.