ORIGINAL RECIPE: “Pumpkin Bread” from King Arthur Flour’s Whole Grain Baking
TIMING: 1 hour and 15 minutes
DIFFICULTY: Pretty easy
TOOLS: A stand mixer is helpful, but not necessary. Like a silicone spatula
COOK TYPE: Oven, baking
HEALTH: Quick breads can tend to be sweet, and this one is no exception with 1 1/4 cups sugar (plus the chocolate chips, if you add them). However, this recipe contains whole grain flour, making it a better-for-you quick bread. Plus, with pumpkin and dark chocolate… It’s a very nice snack.
EXPERIENCE: It is fall, and I immediately start thinking of all the things I can do with pumpkin (and apples). Especially as I gear up for Halloween, I love to bake pumpkin this and pumpkin that and oh yes this other pumpkin thing. I already had a can of pumpkin in the pantry, so I turned to a tried and true recipe: pumpkin bread.
Quick breads are, well, quick to whip up and are baked and on the table in something like an hour (thanks to chemical leaveners). And I like pumpkin bread, sure, but my family seems to not be able to cope with pumpkin (bread, muffins, etc.) without a little chocolate. Therefore, I almost always throw some regular or mini semi-sweet chocolate chips into the batter (and I also tend to then reduce the nutmeg or clove). Feel free to do the same.
NOTES: Just enjoy the aroma of fall as it wafts through your home…
- Preheat oven to 350F.
- Oil a loaf pan. (I use coconut oil and a pastry brush.)
- In a stand mixer or a large mixing bowl, cream together 1/2 cup unsalted butter, 1 cup brown sugar, and 1/4 cup granulated sugar.
- Add 3 eggs, 1 at a time.
- Add 1 teaspoon vanilla and 1 cup pumpkin puree/canned pumpkin (NOT pumpkin pie mix).
- In a separate bowl, whisk together 2 cups whole wheat flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, 1/2 teaspoon cinnamon, and a pinch of nutmeg and ground clove. Add the dry mixture into the wet, mixing just until combined.
- If using, stir in 1 cup chocolate chips, craisins, raisins, walnuts, or pecans, or a mixture of them.
- Pour the batter into the loaf pan. Bake for 1 hour, until a toothpick inserted in the center comes out clean (except if you accidentally stick it into molten chocolate).
- Cool 15 minutes, then run a knife around the edges and remove loaf to cool on a cooling rack.
Serve with cold or hot mulled cider. Vanilla or even coffee ice cream would not be remiss.
*Recipe changed from the original.