Nothing is more delicious than warm, freshly baked pumpkin bread on a cold, rainy day. I found this recipe on Pinterest, but made a few tweaks to it because some of the ingredients and directions didn’t make sense to me. It came out of the oven moist and delicious, just how pumpkin bread should be. You can view the original recipe here.
The first thing that struck me as strange with this recipe is the long list of ingredients. There are 16 separate things that go into it and I decided to eliminate one of them. It calls for both light brown sugar and molasses, but I left out the molasses and substituted dark brown sugar instead of the light. It’ll still give it the same color and flavor and saves some time measuring out another ingredient. Another ingredient it calls for is pumpkin pie spice extract, which I didn’t want to go out and search for. I substituted a teaspoon of vanilla in its place, although the recipe implies you are supposed to put in two teaspoons. Since I wasn’t making vanilla bread, I went with just the one.
Another odd thing about this recipe was the wet and dry ingredients aren’t properly separated. I don’t know about you, but I don’t want to bite into a big chunk of spice that didn’t get mixed in well, so I separated the wet and dry.
Despite these little flaws, the recipe does make some really irresistible pumpkin bread that has just the right balance of chocolate and spice. And who doesn’t love chocolate?
- 1-1/2 cups all purpose flour
- 1/2 tsp baking soda
- 1/2 tsp double-acting baking powder
- 1/4 tsp salt
- 2 tsp pumpkin pie spice
- 2 tsp cinnamon
- 1/2 tsp ground nutmeg
- 1 cup pumpkin puree
- 1 large egg
- 1/2 cup dark brown sugar, packed
- 1/4 cup granulated sugar
- 1/4 cup oil
- 1/4 cup sour cream
- 1 tsp vanilla extract
- 1 cup mini semi-sweet chocolate chips
- Preheat the oven to 350° and grease a 9 x 5″ loaf pan.
- In a medium bowl, combine the flour, baking soda, baking powder, salt, and spices. Set aside
- In a large bowl, whisk together the pumpkin, egg, sugars, oil, sour cream, and vanilla.
- Slowly stir in the dry ingredients, being careful not to over-mix. Fold in the chocolate chips and pour the batter into the loaf pan.
- Bake for 50-60 minutes until a toothpick comes out without any wet batter on it (toothpicks with just melted chocolate are fine).
- Let cool for 15 minutes before removing to a cooling rack. It’s best enjoyed while still warm! Wrap any leftovers in plastic wrap.