I make a pretty good Pumpkin Chocolate Chip Bread, if I do say so myself. It has very little oil but it’s still nice and moist and very flavorful. But you may be aware that not everyone likes chocolate. I know. It’s one of those strange but true facts. So in case any of my readers don’t care for chocolate with their pumpkin, this is an alternative.
Pumpkin Spice Bread
1 can of pumpkin puree
1/4 cup oil
1/4 cup milk
1 cup sugar
1 or more tsp vanilla
1 tsp cinnamon
1/2 tsp all spice
1 tsp ground ginger
1 tsp baking soda
1/2 tsp salt
2 cups flour
1. Combine everything but the flour, salt and baking soda and mix until smooth.
2. Now stir in the flour, salt and baking soda.
3. Pour into one large loaf pan or three small loaf pans prepared with cooking spray.
4. Sprinkle the top with sugar. I use Sugar in the Raw. It looks cool and tastes great, too.
5. Bake at 350 for 40 minutes for the small loaves or 55-60 minutes for the large one. Your bread is done when a toothpick or sharp knife inserted in the middle comes out clean.
Do you see the crystals of sugar on the top of the bread? Nice touch, right?
This bread is so flavorful and it doesn’t have the overly sugary, artificial flavor that many of the seasonal pumpkin treats have right now. Feel free to adjust the spices to your taste. I would have added more ginger and some cardamom too. Then I could have called it Pumpkin Chai Bread! But no ground cardamom in my cupboard.
Looking for some other breads? Check these out from some of my favorite food bloggers.
Chocolate Chunk Pumpkin Bread from Moore or Less Cooking Blog
Pumpkin Cranberry Bread from Whole Bag of Chips
Pumpkin Zucchini Bread from Six Sisters’ Stuff