My Pumpkin Bread Recipe
Weather you have a go to quick bread recipe or not, this pumpkin bread recipe is a must have in our recipe book. Not only does it make your entire house smell great, It has a rich pumpkin flavor from the pumpkin purée, light weight and fluffy crumbs and taste absolutely divine . If you have not already, check out my homemade Pumpkin Purée recipe.
Am sharing this recipe with you because it is pumpkin season, which makes it perfect to have this recipe on hand. To start you will need
1½ Cups All–Purpose Flour (190 grams)
1 Cup Granulated White Sugar (200 grams)
1 Cup Pumpkin Purée (240 grams)
½ Cup Melted Butter (113 grams)
¼ Cup Warm water (60 ml)
1/3 Cup Chopped Walnuts (40 grams)
1/3 Cup Chocolate Chunks/Chips (40 grams)
2 Large Eggs ( at room Temperate)
½ tsp Baking Powder
½ tsp Baking Soda
1/3 tsp Salt
½ tsp Ground Cinnamon
1/8 tsp Ground Ginger
1/8 tsp Ground Cloves
1 tsp Vanilla Extract
1 Tablespoon Pumpkin seeds
Pre−heat your Oven to 180°c (350°f)
Butter your baking pan and line with parchment paper.
In a large bowl, combine all the dry ingredients and whisk everything together and set aside.
In another bowl (medium size), using a Hand mixer or a whisk, whisk the eggs until it gets foamy. This may take about 3 minutes. Add sugar and whisk for another 2−3 minutes, then add the melted butter, vanilla extract, pumpkin purée, warm water and whisk together.
Now add the wet ingredients to the dry, add the chocolate chips, chopped nuts and using a spatula, mix together just until well combined. Place in the baking pan and bake for 45–50 minutes, depending on your oven. The Pumpkin bread is done when a tooth pick inserted at the center, comes out clean.
Let the bread cool for 20 minutes or so in the pan, on a wire rack. Take out of the baking pan and let it cool completely on the same rack, for another 10–15 minutes.
Enjoy this bread with a cup of tea, A glass of warm milk, some whip cream etc.