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:

  1. Preheat the oven to 350˚F. Grease a loaf pan and line with parchment, allowing the sides to hang over. Set aside.
  1. In a bowl fitted for an electric mixer, cream the butter and sugar together until light and fluffy, about 3 minutes.
  1. Add the egg and mix until incorporated, and then add the pumpkin and water.
  1. In a small bowl, mix together the flour, baking soda, salt, cinnamon and baking powder. Then add to the batter, mixing until just combined.
  1. 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.


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AnnMarie Mattila
AnnMarie Mattilahttps://pastryathome.com
AnnMarie Mattila is a writer for Pastry Arts Magazine, as well as a freelance baker and pastry chef in New York. She has a master’s degree in Food Studies from New York University and is also a graduate of the Institute of Culinary Education.

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