There’s nothing more Fall to me than pumpkin bread. The warm, spicy smell just shouts falling leaves, cooler temperatures and family memories. While I can’t say that I’m excited for winter (and snow) to come, I do enjoy the cool, brisk air in the evenings, sweaters, boots and the colors that Fall brings.
Have you ever been to Great Harvest? If you haven’t, you should get your buns there immediately. I’m usually never impressed with baked goods when I go to restaurants or bakeries, but Great Harvest is the real deal. They have this pumpkin bread that is to die for. So moist, tender and flavorful, packed with spicy pumpkin flavor and chocolate chips, just like pumpkin bread should be. You should buy it next time you’re there. I don’t live near one, so I was on the hunt for one that tastes just like it. I think I hit the jackpot on this one.
Pumpkin bread is a quick bread. Do you know what a quick bread is? It’s a bread that doesn’t require rising (like bread dough) and uses leavening agents like baking soda and baking powder to help it rise. Sometimes it’s hard to get a quick bread moist because you’re usually cooking it in a loaf pan, which requires a longer cook time to cook all the way into the center. If you’re not careful, you can over-bake the outer edges, making a dry bread…no bueno. I like to use smaller loaf pans when I cook quick breads. That usually ensures a more moist bread. Here’s a tip I use…you can tell a quick bread is moist if you hold it up to your ear and gently press the top. If you can hear it crackle and pop slightly, it means it’s moist and won’t be dry.
This recipe makes A LOT of batter. I usually make it during the holiday season for my neighbors and friends. If you’re not planning to give a lot away, you will be swimming in pumpkin bread haha. In fact, every time I make this recipe I wonder if it will all be able to fit into my mixer. Don’t worry, it fits!!
I have these mini loaf pans that I got from my grandma. They are the CUTEST and make the perfect little mini loaf. I like to package it up with a little bow for my friends and neighbors during the holidays or just as a friendly little gift. I really suggest getting some! I’ll link some here if you’re interested in getting some. I use them all the time. Also, when considering getting loaf pans, I always suggest using glass, ceramic or aluminum and NOT dark, nonstick. They always cook darker, therefore making a dryer bread.
You’re also going to want to fill these babies up pretty full. Short, stumpy breads are not very attractive. They do rise, but are also pretty stable and can handle coming up above the pan, while not dripping over.
If you’re craving your home to smell and taste like Fall, dive into this recipe and make up batch of the best Pumpkin Bread out there! Enjoy!
Pumpkin Chocolate Chip Bread
Ingredients
- 4 1/2 cups flour
- 1 1/2 tsp salt
- 1 1/2 tsp baking soda
- 4 1/2 tsp cinnamon
- 1 1/2 tsp nutmeg
- 1 1/2 tsp cloves
- 1 tsp ground ginger
- 1 lg can (29oz) Pumpkin NOT pumpkin pie filling
- 5 eggs
- 3 1/2 cups sugar
- 2 cups canola or vegetable oil
- 2 cups chocolate chips
Instructions
- Preheat oven to 350 degrees and prepare your pans by spraying them with cooking or baking spray. If you're using standard-sized loaf pans, you'll need about 4-5.
- In a large bowl, add flour, salt, baking soda and all spices. Whisk together until well combined.
- In a standing mixer, mix sugar and oil until combined. Gradually add each egg.
- Add pumpkin and mix well. It's ok if it looks like it's not coming together, it will once you add the dry ingredients.
- Add the dry ingredients to your mixer bowl. Mix on low until everything is fully incorporated.
- Fold in chocolate chips.
- Evenly distribute your batter into all prepared pans, filling them 3/4 full.
- If using standard-size loaf pans, bake for approximately 1 hour, but cheching at 45 minutes. When an inserted toothpick comes out clean, they're done.