Pumpkin Bread
Pumpkin Bread – incredibly moist pumpkin bread loaded with warm and sweet flavors from cinnamon, nutmeg and all spice and a touch of orange zest and chocolate chips to grace in every bite. Makes two loaves of fall goodness!
When September starts to roll, I couldn’t think of anything else than pumpkin flood. Yes pumpkins are EVERYWHERE, you can’t help it.
While I may not be one of those avid fans of pumpkin ’cause I’m a still loyal to these Plantain Bread and Banana Nut Bread here; I still respect the baby and get to try it once in a while. But today, I’m sharing with you the only pumpkin flavored recipe that got me on my knees – Pumpkin Bread.
What makes a moist pumpkin bread?
As you can see below, there’s not even one bit of a crumb that isn’t moist with my pumpkin bread. It is so tender and moist (almost cake like, I’d say) that it’ll be hard for you to stop slice after slice.
Adding 2 eggs and a baking powder and soda makes it impossible not to comment on how beautiful the crumb and texture is. It has the perfect rise, browned outer and stick-to-the-back of your fork crumb. And the main culprit of it all, is the sour cream.
How to make a healthy pumpkin bread?
First off, this recipe yields to 2 magnificent loaves of pumpkin bread. I decided to keep the first one plain pumpkin and graced the second one with chocolate chips. And you guess it right, I fell so hard with the pumpkin chocolate chip bread that I only left two slices, one each for hubby and my son. Ooops! 🙂
To make it healthy-ish, you can replace the regular flour with whole wheat flour and the butter with coconut oil or extra virgin olive oil. And you can also use honey as a natural sweetener. Of course, expect there’d be slight difference in texture and taste. Substituting chocolate chips with nuts also works great, too.
Easy Pumpkin Bread
This pumpkin bread will be your go-to Fall bread. Aside from it’s beautiful texture, you’ll be happy to know that these 2 loaves of bread, requires NO mixer at all! Yes, you heard it! You just have to mix everything and dump it in the loaf pan. It’s a no-brainer fall recipe. All you need to have is the patience to wait and the strong urge not to eat it all by yourself.
Reading here won’t do you good. So go get all the ingredients and start baking this easy, moist and flavorful pumpkin bread to usher the start of fall season.
Enjoy
Tips and Notes
- Replace sour cream with plain Greek Yogurt or buttermilk. See more substitution option HERE.
- You may replace the flour with a whole wheat flour.
- Chocolate chips are optional.
Pumpkin Bread
Ingredients
- 15 oz canned pure pumpkin
- ⅔ cup sour cream
- 2 large eggs
- 1 tablespoon orange zest
- 2 teaspoons vanilla
- 2 cups flour
- ½ cup dark brown sugar
- 1/2 cup granulated sugar
- 1 teaspoon baking powder
- ¾ teaspoon baking soda
- 2 teaspoons cinnamon
- ½ -1 teaspoon nutmeg
- ½ teaspoon allspice
- ½- ¾ teaspoon salt
- 10 tablespoon unsalted butter , melted
- ½ cup chocolate chips or more ( optional )
Instructions
- Preheat oven to 350 degrees. Grease pan 2 , 9×5 inch loaf pan with cooking spray; set aside.
- In a small bowl, mix together, pumpkin, sour cream , eggs, orange zest and vanilla until smooth; set aside.
- In a another medium bowl , blend together all the dry ingredients – Flour, sugars, baking powder, baking soda, cinnamon , nutmeg, allspice and salt.
- Gradually add wet ingredients ingredients to dry ingredients, until fully combine.
- Pour in melted butter and continue stirring until butter has been fully incorporated into the mixture . Divide batter in two.
- Mix in chocolate chips , if desired to one pan. Add more chocolate chips if making chocolate pumpkin bread.
- Scrape down sides and pour batter into the pan and spread evenly.
- Pour the batter into the prepared pans and bake for 55-60 minutes or until a toothpick inserted in the center comes out clean.
- Let the pumpkin bread remain in the pans about 10 minutes,before removing , then turn out onto a wire rack to cool completely.
Nutrition Information:
How to Make Pumpkin Bread
Preheat oven to 350 degrees. Grease pan 2 , 9×5 inch loaf pan with cooking spray; set aside.
In a small bowl, mix together, pumpkin, sour cream , eggs, orange zest and vanilla until smooth; set aside.
In a another medium bowl , blend together all the dry ingredients – Flour, sugars, baking powder, baking soda, cinnamon , nutmeg, allspice and salt.
Gradually add wet ingredients ingredients to dry ingredients, until fully combine. Pour in melted butter and continue stirring until butter has been fully incorporated into the mixture.
Divide batter in two. Mix in chocolate chips , if desired to one pan. Add more chocolate chips if making chocolate pumpkin bread.
Scrape down sides and pour batter into the pan and spread evenly. Pour the batter into the prepared pans and bake for 55-60 minutes or until a toothpick inserted in the center comes out clean. Let the pumpkin bread remain in the pans about 10 minutes,before removing , then turn out onto a wire rack to cool completely.
This pumpkin bread was absolutely yummy. I can’t wait to try the pumpkin cake w frosting. Thank you Imma.
Hi Imma! I have a little dilemma. I only have light brown sugar. Can I use the light brown sugar that I have or must I use dark brown sugar? Any substitutions I could use please? Thank you.
What you can do is actually add 1 tablespoon of molasses to 1 cup of light brown sugar. 🙂
I just saw it on Pinterest and it showed someone making it with bananas. But the recipe doesn’t show bananas. Please help!
Hi Debbie! You may have seen this one: https://www.africanbites.com/pumpkin-banana-bread/
Hi Immaculate bites!
I absolutely love your recipes, thank you!! Can you please share a sweet potato bread recipe.
Thank you, TJ! That’s a great suggestion! I’ll definitely put that on the list 🙂
Oh thank you so very much!! I can’t wait for that recipe!!!
I am in love with this pumpkin bread. It brings back childhood memories of a steamed pudding using caramelised sugar and coconut cream. This is so much better. I love pumpkin and spices.
Fall season won’t be complete without this pumpkin bread. 😉
Is it necessary to separate the batter still if I only want to make the plain pumpkin bread? I was not sure about that.
No you don’t have to separate it .
Hi Imma, just one question, can home-cooked pumpkin (same amount?) be OK? Always love your recipes!
Hi Esther,
Yes, home-cooked works just fine here. Be sure to drain any excess liquid from the fresh one.
Thank you so much !!!!!
Hi
Any dairy free replacement for the soured cream?
Hi,Coconut milk would work .
Where do you get the allspice from? Is there something that can be substituted for allspice in this recipe?
All spice is available in most supermarkets in the spice aisle . A good substitute would be equal parts nutmeg, cinnamon and cloves . Happy Cooking.
Perfect time of year for this! Thanks, Imma! It’s my total favorite, with a few extra spices for me. =)
Totally, more spices would make it even more tasty.