Easy Pumpkin Bread Recipe (No Mixer!)
My Soft and Moist Pumpkin Bread is loaded with rich chocolate chips and has an incredibly tender, melt-in-your-mouth texture with each bite.
Ingredients
Pumpkin Bread
- 225 g all-purpose flour
- 1 tsp cinnamon powder
- 1/4 tsp cloves
- 1/2 tsp ginger
- 1/2 tsp nutmeg
- 1 tsp salt
- 1/2 tsp bicarb soda
- 50 g brown sugar
- 160 g caster sugar
- 300 g pumpkin puree see notes
- 190 g vegetable oil
- 2 eggs
- 1/2 tsp vanilla extract
Instructions
Pumpkin Bread
- Preheat a fan forced oven to 160C / 320F (180C/355F for no fan). Spray an 22 x 13cm / 9 x 5-inch (7.5cm / 3-inches high) loaf tin with oil spray and line the sides and bottom with baking paper. Set aside.
- Combine dry ingredients - Add the flour, nutmeg, cinnamon, ginger, cloves, baking soda and salt to a large mixing bowl. Use a hand whisk to combine.
- Combine wet ingredients - Add both sugars, pumpkin puree, oil, eggs and vanilla extract into a medium sized mixing bowl and use a whisk to combine until smooth.
- Mix wet with dry - Pour into the dry ingredients and stir until everything is well combined. Add the chocolate chips and fold through the batter. The batter will be thick and smooth.
- Bake - Pour the batter into the loaf tine and use a spoon to smoothen out the top. Bake for 40 minutes, then take out of the oven and cover with tin foil in a dome shape to allow for more rise before baking for a final 40 minutes. That’ll stop the top from browning too much. You’ll know its done when a toothpick inserted into the center comes out clean and no wet batter is visible. Allow to cool in the tin for 10 minutes, then transfer over to a cooling rack and allow to cool to room temperature, about 2 hours, before slicing.
Notes
Pumpkin Puree - You can use canned pumpkin puree for this recipe, not to be confused with pumpkin pie filling. Alternatively, you can make your own which is really easy using my recipe! Click here for all the tips and tricks to making your own pumpkin puree!
Storage – cover each slice in plastic wrap and pop it in the fridge for up to 4 days. It’s such a great on the go snack.
Nutrition - is an approximate and is based on per slice. This makes about 8 sensibly thick slices.
A note on measurements - this recipe is offered in weight measurements. This is in an effort to offer the most accurate way to get the best results. Cup measurements simply aren’t accurate enough for a recipe that needs precision and cup sizes differ depending on where you are in the world. To learn more about how to measure ingredients using digital kitchen scales, click here!
Nutrition
Calories:214kcal | Carbohydrates:34g | Protein:5g | Fat:1g | Saturated Fat:0.5g | Polyunsaturated Fat:0.3g | Monounsaturated Fat:0.4g | Trans Fat:0.004g | Cholesterol:41mg | Sodium:381mg | Potassium:163mg | Fiber:2g | Sugar:10g | Vitamin A:5896IU | Vitamin C:2mg | Calcium:31mg | Iron:2mg
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