Much like my English Muffin Bread recipe, I must give credit to my best friend and her mom for the original. This is not a super spicy, complex pumpkin recipe like more modern versions may be. It’s just moist, tasty and flavorful without being too spiced. It tastes amazing with a cup of coffee in the afternoon, and I’ll admit to toasting a slice and slathering it with butter for an extra rich touch.
Makes one 8 or 9-inch loaf
- 6 tablespoons (85 grams) unsalted butter, softened
- 1 1/3 cups (264 grams) granulated sugar
- 2 large eggs (100 grams)
- 1 cup (240 grams) canned pumpkin
- 1/3 cup water
- 1 2/3 cups (217 grams) all-purpose flour
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/4 teaspoon baking powder
- 1 cup (168 grams) miniature chocolate chips
Make the Pumpkin Bread:
- Preheat the oven to 350˚F. Grease a loaf pan and line with parchment, allowing the sides to hang over. Set aside.
- In a bowl fitted for an electric mixer, cream the butter and sugar together until light and fluffy, about 3 minutes.
- Add the egg and mix until incorporated, and then add the pumpkin and water.
- In a small bowl, mix together the flour, baking soda, salt, cinnamon and baking powder. Then add to the batter, mixing until just combined.
- Fold in the chocolate chips, pour into the prepared pan and bake for about 1 hour or until a toothpick inserted comes out clean. Remove to a wire rack to cool completely before serving. Wrap the leftovers in plastic and store at room temperature for up to 3 days.