Is there anything more quintessentially Fall than Pumpkin Spice? The answer is no. So, throw me a pair of Uggs and call me basic because I am here to tell you- Pumpkin Spiced things are DELICIOUS! This Spiced Pumpkin Bread is the perfect balance of ginger, nutmeg, pumpkin (and chocolate if you so wish) all enveloped in a moist easy, quick bread. Instant Fall gratification for the win. Using simple, real ingredients, within an hour and a half, you can be enjoying warm pumpkin bread, sipping your favorite tea (or in my case a lungo Nespresso) and planning all of the fun fall activities you have to check off your Fall Bucket List.
Ingredients:
1 15oz. Can of Pumpkin Puree
2 Cups All Purpose Flour
1 Cup Oil (I used 1/2 Olive Oil, Half Vegetable Oil but any kind of neutral oil will do)
1 1/4 cups Granulated Sugar
3 Eggs
2 tsp. Vanilla Extract
1 tsp. Salt
1 tsp. Baking Soda
2 tsp. Baking Powder
1/2 tsp. Nutmeg
1/2 tsp. Ground Ginger
2 Tbsp. Ground Cinnamon
Optional:
1 Cup Chocolate Chips
Preheat oven to 350 degrees. Spray 2 loaf pans. Or pan(s) of choice. You could make a bundt or muffins as well.
In your standing mixer, combine pumpkin puree, oil, sugar and eggs on low until combined well.
Add vanilla and spices.
In a large bowl, sift flour, salt, baking powder and baking soda together.
With your mixer on low, slowly add half of the dry ingredients until just combined. Then add the other half and mix until just incorporated.
Fold in your chocolate chips then transfer batter to the pan(s).
For 2 Loaves, bake for 35-40 minutes. Muffins, check after 20-22 minutes. Bundt Cake, check after 45-50 minutes. Toothpick should come out clean after testing. Let cool slightly on rack before removing from pan. Enjoy!
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