Soft and Spicy Pumpkin Bread, a pumpkin loaf cake enriched with cinnamon and chocolate chips, ideal for breakfast or snack, to be enjoyed with a cup of tea, coffee, or hot chocolate.
The base of this cake is pumpkin puree, which gives the batter a soft and moist texture. Brown sugar adds a hint of caramel flavor that pairs wonderfully with the natural sweetness of the pumpkin. Cinnamon and vanilla enhance the aroma and make this pumpkin bread a classic autumn comfort food.
It is very easy to make: just mix the dry ingredients with the wet ones and bake. In a few minutes, you will have the batter ready for a loaf cake that will fill your home with the scent of autumn. Slow baking at 350°F for about an hour ensures a well-baked but still soft cake, perfect to slice and enjoy on its own or with a dusting of powdered sugar.
Homemade Pumpkin Bread is a versatile recipe that can be enriched with chocolate chips as I did, or with nuts or a simple glaze to make it even more delicious. It is the ideal cake to prepare in advance because it stays soft for several days and is perfect to take to school or work.
If you love pumpkin desserts, this spicy loaf cake will become one of your favorite recipes for fall.
At the end of the recipe, in the FAQ section, I have answered some questions regarding this preparation. If you have other doubts or curiosities, write a comment or use the contact form at the end of the page.
Other recipes you might like:
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 20 Minutes
- Portions: 12People
- Cooking methods: Oven
- Cuisine: American
- Energy 279.16 (Kcal)
- Carbohydrates 39.61 (g) of which sugars 21.44 (g)
- Proteins 4.25 (g)
- Fat 12.82 (g) of which saturated 1.86 (g)of which unsaturated 8.93 (g)
- Fibers 1.00 (g)
- Sodium 47.33 (mg)
Indicative values for a portion of 40 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Pumpkin Bread
- 2 cups all-purpose flour
- 3/4 cup sugar
- 1/4 cup brown sugar
- 2 eggs
- 1 packet baking powder
- 1 tsp vanilla extract
- 1 tbsp ground cinnamon
- 1/2 cup sunflower oil
- 1 3/4 cups pumpkin (cooked)
- 1/2 cup dark chocolate chips
- 1 pinch salt
Tools
- Bowls
- Whisk
- Sieve
- Spatula
- Loaf Pan
Pumpkin Bread Recipe
Begin preparing the pumpkin bread by placing the flour, salt, baking powder, cinnamon, and vanilla (only if using powdered) in a bowl.
Mix to combine the ingredients and set aside.
In another bowl, place the pumpkin puree. I obtained it by steaming a delica squash, but it is also available canned.
Add the eggs and vanilla extract if using liquid form to the pumpkin and mix with the whisk until a homogeneous mixture is obtained.
Add the brown sugar and white sugar and mix again.
Continue with the sunflower oil.
At this point, sift the dry ingredients into the bowl with the wet ingredients.
Mix with a spatula until a thick, lump-free batter is obtained.
Finish the batter by adding the chocolate chips and mix again.
Continue until the chocolate is evenly distributed.
Transfer the batter to a greased or parchment-lined 12-inch loaf pan.
Bake the pumpkin bread in a preheated static oven at 350°F for 1 hour.
Do the toothpick test before removing from the oven.
Let it cool before removing from the pan.
Soft and Spicy Pumpkin Bread: the Perfect Autumn Loaf Cake
The Soft and Spicy Pumpkin Bread is a simple, fragrant dessert perfect for bringing all the magic of autumn to the table. Preparing it requires few steps, and the result is a soft and aromatic loaf cake that will win everyone over at the first bite. An easy recipe to make and remake, ideal for heartwarming breakfasts and snacks.
Also try the Spiced Pumpkin Cookies, an easy recipe without dough
How to store Pumpkin Bread?
The pumpkin bread stays soft for 3-4 days at room temperature, well wrapped in plastic wrap or in an airtight container. You can also freeze it, already sliced, and thaw as needed.
Can I replace the oil with butter?
Yes, you can replace the oil with 120 g of melted and cooled butter. The result will be slightly denser, but equally soft and tasty.
Can Pumpkin Bread be made without eggs?
Yes, you can replace the 2 eggs with 2 tablespoons of ground flaxseeds or chia seeds mixed with 6 tablespoons of water (let sit for 10 minutes). The result will be slightly denser but still moist.
Recipes for a Pumpkin-Based Menu
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