Thursday, September 12, 2013

Pumpkin Bread

Pumpkin!!! Nothing says fall quite like the flavor of pumpkin!  I love pumpkin in many forms, so you can expect to see quite a few pumpkin recipes on my blog this season.  One of my all time favorite ways to enjoy pumpkin is by making Pumpkin Bread!

A few years ago I needed to find a good recipe for pumpkin bread, so I went over to my kitchen bookshelf (yes I have a bookshelf in my kitchen) and grabbed one of my many Williams Sonoma cookbooks.  I adore all of the WS cookbooks, and I spend a lot of time paging through them to look at the beautiful pictures.  However, I don't really ever make any of the exact recipes because I love to put my own spin on things!  This recipe is very loosely adapted from a pumpkin bread recipe in this book:

What You Need to Make the Pumpkin Bread:
  • 1 cup canned pumpkin (not pumpkin pie filling)
  • 1 cup raw sugar (but really any kind is fine - white, brown, raw, etc.)
  • 1/2 cup extra virgin olive oil
  • 2 eggs
  • 1 3/4 cup whole wheat flour
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 tsp cinnamon*
  • 1/2 tsp nutmeg*
  • 1/4 tsp ginger*
  • 1/4 tsp ground cloves*
  • 1 cup semisweet or dark chocolate chips
Now Let's Make the Pumpkin Bread
  1. Preheat oven to 350 degrees and grease two 1-pound loaf pans (you can also bake in 1 large loaf pan that is at least 1.5 lbs or even use cupcake pans if you would rather have muffins)
  2. In a stand mixer, whisk together pumpkin, sugar, oil, and eggs
  3. In a seperate mixing bowl combine flour, baking soda, baking powder, salt, cinnamon  nutmeg, ginger, and cloves - I whisk the dry ingredients together but feel free to sift them if you prefer
  4. Add dry ingredients to wet ingredients, mixing on low speed until well combined
  5. Fold in chocolate chips - your batter should be thick but not lumpy
  6. Add batter to prepared baking pans
  7. Bake in oven for 35 minutes - your house will smell wonderful - until bread is cooked through and cracks appear at the surface (muffins would probably take about 20 minutes while a large loaf would take 50-60 minutes)
  8. Transfer pans to wire rack and cook for 10 minutes in pan
  9. Remove bread from pans and cool completely
*if you do not feel like measuring all of these spices (or if you do not have them) you can substitute 2 teaspoons of Pumpkin Pie Spice or simply use 2 teaspoons of cinnamon (although it will not have as much flavor) 

I hope that you enjoy my adaptation of this delicious Williams Sonoma recipe!  I made it healthier than the original by reducing the amount of sugar by a half of a cup and using whole wheat flour instead of regular!  I also changed the type of oil used (it originally called for nut oil which we avoid because of Lacie) and switched out dates for chocolate chips! 

  Enjoy!  I will be eating devouring my slice with some Pumpkin Coffee!

Lacie LOVED it!

Even Sweet B got a taste!

I own two of these loaf pans and use them for all of my quick bread recipes!  I have had them for five years and I just love love love them!  


  1. Oh my goodness! I need to make this bread as soon as possible!

  2. My word.... this looks divine!!!

    <3 Sarita

    1. Thank you so much Sarita! It really is an amazing bread (and so easy too)!

  3. thanks for sharing this on Fabulous Friday. I hope you make another great recipe for the next party
    Hugs Maria.. its in two weeks



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