This pumpkin bread is something you'll want to make a few times this fall. It's sweet, savory, and perfect for those of you who want to taste more pumpkin and less pumpkin spice. It goes perfectly with a cup of coffee, a scoop of ice cream, or some drizzled honey. This recipe can realistically make 2 normal-size loaves, but I think one giant loaf is much more fun.
Loaded Pumpkin Bread
Author: Pasta Ragazza
- 1 ¾ cups of fresh sugar pumpkin puree or canned pumpkin puree
- ¼ cup of vegetable oil
- ¼ cup olive oil
- 3 eggs
- 2 ½ all-purpose flour
- 1 cup of granulated sugar
- 1 ½ teaspoons baking powder
- ¾ teaspoon baking soda
- ¾ teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- 1 cup semisweet chocolate chips
- ½ cup chopped walnuts
1. Wash, dry, cut, bake. Wash and dry your sugar pumpkin. Cut it in half and scoop out the seeds (which I hope you later bake in butter and sprinkle with cinnamon). Cover in foil and bake on a foil-lined baking sheet at 350°F for 90 min or until tender.
2. Mash it. Let the pumpkin halves cool. Once cooled, peel the skin off and mash the pumpkin meat in a bowl until creamy.
1. Preheat the oven. Preheat the oven at 350°F. While the oven is preheating, grease your loaf pan with butter, cooking spray, coconut oil -- whatever you want.
2. Mix wet ingredients & sugar. Whisk pumpkin puree, eggs, oil, and sugar in a mixing bowl until smooth.
3. Mix dry ingredients. Gently add the flour, baking soda, baking powder, cinnamon, nutmeg, & salt.
4. Add the chocolate & nuts. Fold in the chocolate chips and walnuts. I personally like adding walnuts to bread and cookies, but you can add whatever nuts you like (chopped almonds, toasted pepitas, etc).
5. Pour & garnish. Pour the batter in the greased loaf pan and smooth the top. You can even add some texture on top with some sugar & cinnamon. To do so, mix a tablespoon of granulated sugar with a teaspoon of cinnamon, and dust the top of your loaf before putting it in the oven.
6. Bake. Bake the loaf for 60-75 min, or until the cake tester comes out clean (aka a chopstick in this house).
7. Cool & eat. Once your loaf is ready, let it cool in the pan for 10-15 minutes (toughest part, I know). Once cooled, turn it out onto a wire rack to completely cool. Slice it up & enjoy!
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