Who doesn’t love a good pumpkin bread recipe ?!? Just like many of you I can devour pumpkin bread any day of the week! Just like many baking recipes you don’t want to spend all day making this, so that’s why I love this recipe because you can literally mix everything together in one bowl, mix and bake! You can add all the ingredients at once or one by one, either way the batter comes together perfectly no matter how you add the ingredients, all is it need’s is a good mixing! And If you really don’t want to mix, then don’t worry you can add all the ingredients into a blender and blend the batter together, transfer to loaf pan, add chocolate chips and bake! Either way this recipe is EASY as it can get! Check out my notes below for the blender version!
DID YOU MAKE THIS DISH?
If you make this dish, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram @thetableofspice or hashtag #thetableofspice or both! Looking through the photos of recipes you all have made is my favorite!
Pumpkin Bread
Ingredients
Pumpkin bread
- 2 cups all purpose flour
- 1 cup pumpkin puree
- ⅓ cup semi sweet chocolate chips
- ¾ cup brown sugar
- ¾ cup oil
- 2 eggs
- 2 tsp vanilla extract
- 1 tsp pumpkin pie spice
- 1 tsp baking soda
- 1 tsp baking powder
- ½ tsp salt
Instructions
Pumpkin Bread
- Pre heat oven to 350°F and grease a bread loaf pan.
- In a med/large bowl add the flour, baking powder, baking soda, pumpkin pie spice and salt. Whisk everything so don’t have any clumps.
- Next add the eggs, brown sugar, vegetable oil, pumpkin puree, and vanilla extract. Mix everything together and you should have a pancake like batter. Add the chocolate chips and fold them into the batter.
- Transfer the batter into the loaf pan and bake in the oven for 40-50 mins until center is cooked. Check with a toothpick or sharp knife to see if center is cooked, if toothpick or knife comes out clean. Enjoy
Notes
- Let the bread cool down for about 10-20 mins before slicing.
- You can replace the eggs with 1/4 cup of full fat, non fat, greek yogurt.
- Store in air tight container and will last 5-6 days.
- If you really don’t want to mix everything in a bowl, you can add everything besides the chocolate chips to a blender and blend the whole bread batter up together. Once everything is well incorporated you can transfer the batter to a bread loaf pan and sprinkle the chocolate chips on top and use a butterknife to swirl the chocolate chips in the batter before you bake it.
