I’m crazy for pumpkin this time of year. I’ve already had pumpkin ravioli, pumpkin chocolate chip bars, and pumpkin muffins so far this season so figured it was time to whip up some pumpkin bread, too.
This particular recipe is from good ol’ Betty Crocker’s Cookbook and calls for nuts and raisins but I thought that since chocolate generally makes everything better, why not try adding it here too?
It was an excellent thought to have. This bread is moist and a little spicy thanks to ground cloves and the chocolate chips made it feel dessert-like but I felt less guilty eating it as dessert because I figure it can’t be too bad for you since pumpkins are technically vegetables, right? And vegetables are good for you! For sure.
Last week was freakishly warm for October in the northern Midwest but next week it is looking much cooler which is getting me thinking about my Thanksgiving menu already. Look for side dish and dessert ideas for Thanksgiving from me in the coming weeks!
Pumpkin Bread (adapted slightly from “Betty Crocker’s Cookbook”)
- 1 15-ounce can pureed pumpkin
- 1 ½ cups sugar
- 2/3 cup canola oil
- 2 teaspoons vanilla
- 4 large eggs
- 3 cups all-purpose or whole wheat flour
- 2 teaspoons baking soda
- 1 teaspoon salt
- 2 teaspoons ground cinnamon
- ½ teaspoon freshly grated nutmeg
- ½ teaspoon ground cloves
- ½ teaspoon baking powder
- Mix-ins: Betty Crocker suggests ½ cup coarsely chopped nuts and ½ cup raisins, but I used 1 cup chocolate chips. Take your pick.
Move oven rack to low position so that tops of pans will be in center of oven. Heat oven to 350 degrees. Grease bottoms only of 2 loaf pans, 8 ½ x 4 ½ x 2 ½ inches, or 1 loaf pan, 9 x 5 x 3 inches with shortening.
Mix pumpkin, sugar, oil, vanilla and eggs in large bowl. Stir in remaining ingredients except nuts and raisins or chocolate chips. Stir in nuts and raisins or chocolate chips. Divide batter evenly between pans.
Bake 8-inch loaves 50 to 60 minutes, 9-inch loaf 1 hour 10 minutes to 1 hour 20 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes in pans on wire rack.
Loosen sides of loaves from pans; remove from pans and place top side up on wire rack. Cool completely, about 2 hours, before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.