September 22, 2014

The Best Ever Pumpkin Bread Recipe

I'm your typical young adult woman...I love Starbucks, JCrew and my iPhone.  Yes, I'm a bit of a walking cliche but I'm ok with that.  I know what I like and I know what likes me.  So it should come as no surprise to you that I love fall and all the pumpkin-flavored glory that comes with it.  I love to bake and have experimented with various pumpkin-flavored things...pumpkin and Parmesan pasta sauce, pumpkin soup, pumpkin cookies, and the list could go on forever.  Pumpkin quick bread is a fall staple in my house and I've tried at least half a dozen different recipes, but I never found one that I truly loved.  This fall, that was my quest, to perfect my pumpkin bread recipe.

I know enough about the chemistry of baking to be able to tweak recipes and after stumbling upon this recipe on Pinterest, I was really excited.  It had lots of flavorful spices and given that the author had also tried a bunch of recipes and settled upon this one, I was excited.  And in true Christine fashion I made some of my own tweaks along the way to make it a bit healthier and I think I have finally arrived at a recipe that I will actually keep in my recipe box for a long time.

The Best Ever Pumpkin Bread Recipe
1 ½ C all-purpose flour
1 ½  C whole wheat flour
* 1 tsp. baking soda
½ tsp. baking powder
* 1 tsp. ground cloves
* 2 tsp. cinnamon
* 1 tsp. nutmeg
½ tsp. salt
1 ¼ - ½ C granulated sugar
* 1 C butter, very soft or partially melted
* 3 large eggs
* 1 15 oz. can pure pumpkin
* 5 oz. Hershey's cinnamon chips (this is half the bag)

1. Preheat the oven to 350 degrees and spray two loaf pans (standard size, 8 ½ x 4 ½) with baking spray (or grease).
2. Mix flours, baking soda, baking powder, cloves, cinnamon, nutmeg, and salt in large bowl.
2. Add butter and sugar to mixer and beat well for about 2 minutes until creamy in texture.  Add the eggs, one at a time, beating well after each addition.  Make sure to scrape the bowl after each addition.  Add the pumpkin and mix until well combined.
3. Add the dry ingredients in 3 batches, mixing well after each addition and then scraping the bowl.  Add the cinnamon chips and mix until just combined.  Do not over mix.
4. Add half of the bread batter to each loaf pan.  Bake for 60-70 minutes or until a toothpick inserted in the center comes out clean.  If the bread starts to brown early, loosely cover the pans with foil.

Click here for a printable version of the recipe.


  1. Oh yum! I love everything pumpkin too! Thanks for sharing!!!

    1. Me too! Once I finally found (and tweaked) a bread recipe I really liked, I had to share the pumpkin love :)

  2. This sounds delicious. Looks like it has simple ingredients and easy to make too. Perfect for this time of year. -L

    1. Yes, simple ingredients is key for me! If I have to go to a few grocery stores, no way :)

  3. I will have to try it, I love pumpkin bread!

    1. Use your last moments of child-less life for some fall baking :)

  4. I LOVE pumpkin bread. Will definitely be trying this recipe out in the next month!

  5. so yummy and cheers to being cliché!!!!

  6. I will be making this! It's just starting to get a teensy weeny bit cooler here (as in, it's 75 out right now instead of 90). thanks for sharing!!