I have literally been searching for a great pumpkin bread recipe for years… yes, years. But, every time I try a new recipe, the finished product always has a problem. It is not ‘pumkiney’ enough, not spicy enough, or too dry, or it is just plain bad. I am honestly surprised at how many terrible recipes are floating around!! Well, I am so happy to announce that I have finally come up with a perfect pumpkin bread. Well actually, that is relative… It is sweet, dense, spicy and unbelievably moist with the perfect ratio of chocolate to pumpkin in each bite; So if you like sweet perfectly balanced pumpkin bread, this is the recipe for you. If you prefer your pumpkin bread without chocolate chips, you can always substitute pecans with absolutely fabulous results.
2 1/2 Cups White Flour
1 Cup Whole Wheat Flour
2 Cups Sugar
1/2 Cup packed Brown Sugar
2 teaspoons Baking Soda
2 teaspoons cinnamon
3/4 teaspoon Nutmeg
1/4 teaspoon Clove
1 1/2 teaspoon Vanilla
1 teaspoon Salt
16 oz Canned Pumpkin
1 Cup Vegetable Oil
1/2 Cup Buttermilk
1 1/4 Cup Chocolate Chips
*Note: If you do not have whole wheat flour, simply substitute all purpose white flour.
One of the benefits of this bread is that it is exceedingly simple to mix. There is no sifting or separate mixing, making it a great ‘no brainer’ quick bread.
Preheat oven to 350 degrees and grease three 8×4 or two 9×5 loaf pans. Start with the pumpkin in a large bowl and mix in all wet ingredients, to include: oil, buttermilk, and eggs. Now stir in the sugars until fully incorporated. Add the spices to the wet mixture and mix well until all spices are thoroughly and evenly dispersed.
Now add all of the dry ingredients and stir until thoroughly combined. Add the Chocolate chips or pecans (or both!) Pour into prepared loaf pans. Sprinkle the tops of the bread with chocolate chips or pecans of you are using nuts – It just makes for prettier presentation with perfect morsels on top of the bread. See the difference in the bottom right – without being sprinkled on the left, and with on the right??
Bake for 60 minutes or until a toothpick inserted into the center comes out clean. Cool for 15-20 minutes in the pans, then turn loaves out and continue to cool until completely cooled to room temperature.
This bread is always better on the second day, so it is completely up to you whether to slice into it immediately, or wrap and wait until tomorrow!! I am a sucker and always have a piece immediately 🙂