The other week my sister stopped by with a loaf of pumpkin bread. It was a couple days before the start of fall and it was such a nice surprise. When I tried it, I was impressed that the texture was like velvet, but there was something missing. So after asking what recipe she used, it was this one, Jojo and I made a few adjustments and made the pumpkin bread (and pumpkin muffins) of our dreams.
- Used pumpkin pie spice, instead of solely cinnamon and nutmug.
- Switched out the vegetable oil for butter.
- Completely eliminated the water.
- Added chocolate chips for a final touch.
Pumpkin Bread & Muffins
Yield: 1 loaf + a dozen muffins
2 1/4 cups pumpkin puree
3 cups granulated sugar
1 cup butter, melted
4 large eggs
1 tbsp vanilla
3 1/2 cups all-purpose flour
2 tsp baking soda
2 tsp salt
2 1/2 tsp pumpkin pie spice
1 cup chocolate chips (more to top loaf and muffins with)
Preheat oven to 350ºF. In the bowl of an electric mixer, combine the first 3 ingredients. Mix in eggs and vanilla. Add in all remaining ingredients, except the chocolate chips. Mix until just combined. Fold in chocolate chips. Divide batter between a greased loaf pan and greased muffin tins. Top with additional chocolate chips, if you'd like. I like to add mini chocolate chips to the top of the pumpkin bread and a few regular chocolate chips to the muffins tops to make them pretty. Bake muffins for 18-20 minutes and loaf for 45-55 minutes, or until a toothpick comes out clean. Enjoy!
slightly adapted from this recipe.
If you give this recipe a try, or already have a favorite pumpkin bread/muffin recipe, I’d love to hear about it!