I’m Baking, Yet Again: Pumpkin Bread to Welcome Fall

Can you tell I am excited for Fall? The first day I see some leaves change color and it turns to September I am ready to welcome the season with some seasonal baking to smell up the house. But really…there is nothing like the flavors of fall: apples, cinnamon, pumpkin, butternut squash and sage; bring it on.

Pumpkin Bread with Chocolate Chips pumpkinbread

Pumpkin Bread with Bittersweet Chocolate 

Adapted from Taste of Home

  • 1 2/3 c. flour
  • 1 1/2 c. sugar
  • 1 tsp. baking soda
  • 1 tsp ground cinnamon
  • 3/4 tsp salt
  • 1/2 tsp baking powder
  • 2/3 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 2 eggs
  • 1 c. canned organic pumpkin
  • 1/2 c. canola il
  • 1/2 c water
  • 1/2 c. chopped pecans (optional)
  • 1/2 c. bittersweet chocolate chips (optional)

In a large small bowl, combine the flour, sugar, baking soda cinnamon, salt, baking powder, nutmeg and cloves. In a small bowl, whisk the eggs, pumpkin, oil, and water. Stir into dry ingredients just until moistened. Fold in pecans and chocolate if you would like.

pumpkin bread making

Pour into a well greased 9 by 5 inch loaf pan. If it is a dark pan, watch carefully as it may burn faster. Bake at 350 F. for 70 minutes approx. or until a toothipick comes out clean. Cool in a pan for 10 minutes before removing to a wire rack.

(Mine stuck to the bottom slightly, I am guessing due to the chocolate chips but you may prevent this by lining the pan with greased wax paper next time.)

DELICIOUS! Was a total hit with my family. I will keep this recipe for sure. Enjoy 🙂

homemade pumpkin bread for fall

Warning: this makes your home smell AMAZING. Enjoy with a nice cup of coffee in the evening 🙂

closing xox jenna


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