Updated: Sep 2, 2022
Servings: Makes 2 loaves - Prep Time: 20 Minutes - Cook Time: 65 - Minutes
Total Time: 1 Hour 20 Minutes
I make this pumpkin bread year after year after year. It has less than half the sugar of your standard pumpkin bread and is made with fresh pumpkin puree. Making your own pumpkin puree is SO SO easy and SO satisfying, just read my how to post linked above and never use canned again! It's astounding how little sugar you actually need when your ingredients are whole and home made so, forget the pumpkin spice candle, you won't need it, just fire up the oven and heap on the spices, your house is going to smell amazing and your pumpkin bread is going to taste even better.
By the way, we GROW our own pumpkins (I mean, flower-farmer doesn't mean ONLY flowers. Here's an article about all the fun varieties we like to grow, in case you're hankering to take your "home made" pumpkin bread to the next level!
2 cups all-purpose flour, spooned into measuring cup and leveled-off
1/2 teaspoon salt1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon ground cloves1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1-1/2 sticks (3/4 cup) unsalted butter, softened
1 cups sugar
2 large eggs1
2 cups pumpkin puree or one 15 oz can
2 cups (chocolate chips - optional)
1. Heat the oven to 325
2. Mix all the ingredients together with a hand or stand mixer until well incorporated
3. Pour into two greased pans
4. Bake for 1 hour
Per serving (24 servings) in recipe and w/o chocolate chips
Serving size:1 slice
Saturated fat:4 g
For extra pizzaz I use this baking mold I splurged on it a few years ago and just LOVE it. Be sure to coat with oil spray and a healthy layer of flour before pouring in your batter and only fill half way. The resulting pumpkin bread will be a work of art! I take one to parent teacher conferences every year and my kids haven't had to call home once ! (Seriously, I get no kick back from this - I just absolutely love this pan).