A BLONDE VINTAGE

It is no secret that I love to bake….well, as soon as the beginning of fall appears, it’s only a matter of time before my family begins requesting I make them a loaf of pumpkin bread. You see my pumpkin bread is so moist, so perfectly spiced, so full of pumpkin flavor and so delicious…and the best part? It’s easy to master and makes two loaves at a time. It took years of trial and error before I finally perfected the best pumpkin bread recipe and I’m excited to share it with you today! This is the ultimate Pumpkin Bread Recipe, Happy Fall Baking!

THE BEST PUMPKIN BREAD RECIPE

INGREDIENTS

– 1 (15 ounce) can organic pumpkin puree

– 4 organic brown eggs

– 1 cup vegetable, canola oil or coconut oil

– 2/3 cup water

– 3 cups organic sugar

– 3 1/2 cups organic all-purpose flour

– 2 teaspoons baking soda

– 1 1/2 teaspoons salt

– 1 teaspoon organic ground cinnamon

– 1 teaspoon organic ground nutmeg

– 1/2 teaspoon organic ground cloves

– 1/4 teaspoon organic ground ginger

– 1/2 cup dark chocolate chips (optional, but I love this brand)

DIRECTIONS

Preheat oven to 350 degrees F (175 degrees C). Grease and flour two, 9 x 5 x 2-1/2 inch loaf pans (these non-toxic ceramic ones are pretty and functional!). Don’t forget this step! It’s important! I generally use coconut oil which works really well.

In a large mixing bowl, or the bowl of your KitchenAid stand mixer (fitted with the paddle attachment), mix together pumpkin puree, eggs, oil, water and sugar until well blended. I generally let this run on stir while I mix together my dry ingredients.

In a separate mixing bowl, mix together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger.

Stir the dry ingredients into the pumpkin mixture until just blended. They key here is to not over mix! Mix just until all the flour is incorporated and the lumps are gone and then pour into your prepared baking pans.

Prior to popping into the oven, sprinkle the top of each bread with 1/4 cup dark chocolate chips (optional). Bake for about 50 minutes in the oven.

The loaves will be done when you touch the top and it springs back, or you insert a toothpick and it comes out clean.

I hope you enjoy this recipe for Pumpkin Bread! I find it’s served best with this Pumpkin Spice Latte!

XO!

M

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