Tis is the season for all things pumpkin! Basically took the base of my banana bread and turned it pumpkin, and let me tell you, the result was outstanding! If you’re looking for a pumpkin bread recipe, I promise you that you won’t be disappointed. It is a CROWD pleaser! If you make it, tag me on Instagram @restoring_radiance. Nothing makes me happier than seeing you guys make my recipes! 🙂
-1 1/2 cups all-purpose flour
-1 cup canned pure pumpkin
-1/2 cup unsalted butter, room temperature
-3/4 cup cane sugar
-1/2 cup brown sugar
-2 eggs, room temperature
-1 tbsp pumpkin pie spice
-1 tsp cinnamon
-1 tsp vanilla extract
-1 tsp baking powder
-1/2 tsp baking soda
-1/2 tsp sea salt
-3/4 – 1 cup chocolate chips (optional)
Preheat your oven to 350F degrees. In a large mixing bowl, using a hand mixer, cream together the butter and both sugars. Then add in the eggs, canned pumpkin, and vanilla extract. Mix until combined. Next, add in the dry ingredients: flour, pumpkin pie spice, cinnamon, baking powder, baking soda, and sea salt.
Lastly, add in the chocolate chips and mix into the batter with a spatula until everything is combined. The batter should be thick and sticky. You can reserve a few chocolate chips for the top too make it pretty!
Line an 9×5 loaf pan (THESE are my favorite) with parchment paper and spray with oil or rub with butter. Pour your batter into the pan and smooth the top. Sprinkle on a few chocolate chips and bake in the oven for 60-70 minutes. Around the 50 min mark, you can lay foil over the bread to make sure it doesn’t brown too much but has enough time to cook in the middle. Mine took about 65-68 minutes.
Let cool, slice, and ENJOY!
*If you don’t have pumpkin pie spice, you can always make your own if you have the other ingredients! HERE is a good homemade recipe!
*When it comes to canned pumpkin, I always buy the Libby’s, but I also found THIS RECIPE for homemade pumpkin puree if you’re wanting to do that!
*This recipe should also work with a gluten free 1:1 all-purpose flour (I love THIS BRAND). I haven’t personally tested it, but it typically works pretty well in my recipes! Almond, oat, or coconut flour will not work. They don’t measure/ bake the same!