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It’s the Great Pumpkin Bread

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

  • Servings: 1 loaf
  • Difficulty: easy
  • Print
Author: Pasta Ragazza

Ingredients:
– 1 3/4 cups of fresh sugar pumpkin puree or canned pumpkin puree
– 1/4 cup of vegetable oil
– 1/4 cup olive oil
– 3 eggs
– 2 1/2 all-purpose flour
– 1 cup of granulated sugar
– 1 1/2 teaspoons baking powder
– 3/4 teaspoon baking soda
– 3/4 teaspoon ground cinnamon
– 1/2 teaspoon ground nutmeg
– 1/2 teaspoon salt
– 1 cup semisweet chocolate chips
– 1/2 cup chopped walnuts

Instructions

Pumpkin Puree
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.

Pumpkin Bread
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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15 Comments

  1. Paula
    December 15, 2017 / 5:36 pm

    This pumpkin bread is fantastic. Because I am lazy, I used the canned pumpkin puree but it was still excellent. Everybody loved it!!

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