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Easy Pumpkin Bread Recipe

This is easy pumpkin bread recipe is a fall go-to! Not only does it taste amazing, but it also makes your house smell INCREDIBLE. Like truly, no need for a candle when you're baking this baby! It's moist, full of pumpkin flavor, soft, and a crowd pleaser! I personally love my pumpkin bread with chocolate chips (so I usually add for myself), but Thomas is a purist and he prefers without. You can do either, up to you! Both are fantastic! Hope this becomes a family favorite like it is ours!
Course: Dessert
Keyword: dessert, easy dessert, fall, fall baking, pumpkin, pumpkin bread, pumpkin spice
Servings: 8

Ingredients

  • ½ cup unsalted butter room temperature
  • ¾ cup cane sugar
  • ½ cup brown sugar light or dark
  • 1 cup canned pure pumpkin
  • 2 eggs room temperature
  • 1 tsp vanilla extract
  • 1½ cups all-purpose flour
  • 1 tbsp pumpkin pie spice
  • 1 tsp cinnamon
  • 1 tsp baking soda
  • ½ tsp sea salt
  • ¾-1 cup chocolate chips optional

Instructions

  • 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 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 9x5 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!

Notes

*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!