Bonus: the recipe doubles well and freezes well!
Pumpkin Bread
It's the perfect classic pumpkin bread. It's moist, has a great soft and fluffy consistency and just the right flavor- not too sweet, not overly spiced. Can be made with our without nuts or chocolate chips.
Servings: 1 loaf
Ingredients
- ⅓ cup butter or dairyfree alternative we have baked these with Earth Balance soy free sticks
- 1 cup sugar
- 2 eggs
- ½ 15 oz can pure pumpkin which equals ½ cup + ⅓ cup canned pure pumpkin
- ⅓ cup water
- 1⅔ cup all purpose Flour with xanthum gum I use GFJules -- affiliate link
- 1 teaspoon baking soda
- ¾ teaspoon salt
- ¼ teaspoon baking powder
- ½ teaspoon Cinnamon
- ½ teaspoon ground cloves
- ⅓ cup chopped walnuts optional but we always add them
- ⅓ cup chocolate chips plus extra for topping
Instructions
- Preheat oven to 350 degrees F
- Grease or line with parchment paper a 10 inch loaf pan (approx 10x5.5x3)
- In a large bowl, cream butter and sugar until fluffy.
- Stir in eggs, pumpkin and water.
- In a separate bowl combine flour, baking soda, salt, baking powder, cinnamon and cloves with a pastry cutter or fork.
- Add dry ingredients to wet & mix well.
- Stir in nuts and/or chocolate chips.
- Pour into prepared pan.
- Top with extra chocolate chips as desired.
- Bake 50 minutes or until cake tester (knife or wooden skewer) inserted into center comes out clean. If the top is done enough for you but the center not coming out clean, cover with foil and bake an additional 10 minutes.
- TIP: if topping with chocolate chips, I find it best to add the chocolate chips about 15 or 20 minutes into baking. If the chips seem to be burning on top at any point, cover with foil to complete baking
- Let cool 10-20 minutes. Remove from pan and let cool on baking rack.
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This pumpkin bread is absolutely amazing! I had extra pumpkin leftover from a pumpkin soup experiment so I thought I would try it out (I roasted my own sugar pumpkins and had blended the pumpkin with garlic and onion and some spices, but this did not negatively affect the flavor of the bread). I did use GFJules flour (which I love, a worthy investment in great baking), but I cut the sugar by a quarter cup and added a small amount of maple syrup (about two tablespoons). I used pumpkin pie spice in place of the cinnamon and cloves because I did not have cloves in my pantry, and used a rounded teaspoon as I like extra spice. 70 minutes was too long for my oven, next time I will set it for 65 minutes and watch it closely. This recipe is definitely going on my “must bake” list for Thanksgiving this year!
Love everything about this! SO happy you love the bread! And so happy you’re loving GF Jules flour! And love that you made your own pumpkin! I agree on the baking time… My mom’s original recipe calls for 70 minutes but I just made it the other day and felt 60 minutes was enough. I need to update this recipe — thank you for your feedback — it’s really appreciated. And so happy you love it and will be making it again!
Made this today! Sooooo soft and yummy. The walnuts were a perfect addition, we did not add chips or raisins. I did not have clove so in place of the half teaspoon of clove and cinnamon I used a whole teaspoon of pumpkin pie spice. Will definitely be making this again! I used the rest of my cab it pumpkin to make the pumpkin energy balls!
Great gluten free recipe! Super moist and just the right amount of spice. I modified the flour by using almond flour and coconut flour because it’s what I had on hand.