Pumpkin Bread
Homemade pumpkin bread is a staple in my kitchen come autumn. It makes for a tasty snack, dessert, or part of a delicious breakfast. Besides pumpkin, this recipe includes a touch of cinnamon and chocolate, making it just perfect. I often serve it with coffee or tea and add a touch of butter for a moist, flavorful touch.
As soon as fall arrives, I have an urge to make this pumpkin bread and look out the window or sit on the patio and enjoy it with my husband. It’s something of a tradition. I’ve also baked it a few times for Thanksgiving, where it fits right in. I just love how easy it is to make. It takes a mere ten minutes to prepare, and then I can go take a bath or read a magazine while it bakes, enjoying the aromas of pumpkin, cinnamon, and chocolate.
I like the touch of cinnamon for this bread, but if you’re a fan of other spices (nutmeg, clove, allspice, etc.) then feel free to swap out the cinnamon and spice it up your own way. Similarly, you can substitute nuts for the chocolate, or simply skip this step and the bread will still turn out satisfying. Sometimes, I top the bread with pumpkin seeds right before placing it in the oven. If you make this recipe any differently, I would love to hear from you in the comments section below.
I encourage you to share your experience in the comments below if you tried this Pumpkin Bread or made it differently. If you took a photo, please share with me on my instagram account ‘zesty_zahra’ and I will share your stories there. I am always happy to learn about people’s food choices and preferences!
Pumpkin Bread
Ingredients
- 1 cup Pumpkin Puree
- ⅔ cup Plant-Based Milk
- ⅓ cup Almond Oil
- 2 tsp Vanilla Extract
- 2 cups All-Purpose Flour
- ⅔ cup Sugar
- 1 tsp Baking Powder
- 1 tsp Baking Soda
- 2 tsp Cinnamon
- ½ tsp Salt
- 2 tbsp Mini Chocolate Chips
Instructions
- Preheat the oven to 350°F.
- In a medium size mixing bowl add pumpkin puree, milk, almond oil, and vanilla extract. Stir until all are combined well.
- In the same bowl add flour, sugar, baking powder, baking soda, cinnamon, salt and chocolate chips. Gently mix together.
- Transfer this mixture into a 9-inch loaf pan and bake for 50 minutes.
- Test center with a toothpick; if it does not come out clean, bake for an additional 10 minutes.
- Allow pumpkin bread to cool off before slicing.