The Best Homemade Pumpkin Bread

Warm, tender, and speckled with chocolate chips, this is the best homemade pumpkin bread you’ll ever have! Every crumb is moist and so delicious! Use the chocolate chips, or leave them out - totally your call!

Servings: 8-10 Slices

  • 15 full Annie’s Honey Graham Cracker sheets
  • 1 cup unsalted butter
  • 1 cup packed light brown sugar
  • 1 1/2 cups chocolate chips
  • 1/2 cup chopped almonds or pecans

  1. PREP: Position a rack in the center of the oven and preheat the oven to 325ºF. Spray an 8½ x 4½ (or 9x5) baking dish with cooking spray, or rub with butter and dust with flour. In a medium bowl, whisk together the flour, salt, baking soda, cinnamon, baking powder, ground ginger, ground nutmeg, and ground cloves; set aside for now.
  2. MIX: In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar together for 3 minutes. Add the eggs one at a time and beat until mixed before adding the next. Add the pumpkin puree and mix. Add the flour mixture on the stir setting half mixed (so you still have flour left to mix.) Stop the mixer, stir in the chocolate chips by hand until the mixture is *just* combined.
  3. BAKE: Pour the batter into the prepared baking pan and bake for 63-68 minutes or until a toothpick inserted in the middle comes out clean (mine took exactly 65 minutes.) Allow the loaf to cool for several minutes in the pan before turning out onto a wire rack.
  • You can use bittersweet or semi-sweet chocolate chips for this recipe, entirely your call! We like dark chocolate, so I used bittersweet!
  • if you don't want to add chocolate chips, pepitas are delicious sprinkled on the loaf just before baking!

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