This recipe is the perfect combination of sweet but not too sweet, incredibly moist with a good amount of spice! We are absolutely obsessed at our house.
We have been BIG fans of this pumpkin bread recipe for years! It is perfect in every way, what is not to love!? It is so cozy with the cinnamon, nutmeg, cloves and perfectly balanced with the orange juice! I find myself baking up a loaf or batch of muffins with it anytime of the year, not just in the fall! The girls love to eat it for breakfast in the mornings or as an after school snack and I love it with a hot cup of coffee. Seriously, you just have to try it!
I hope you and your family love it as much as we do!
The Best Pumpkin Bread
Ingredients:
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon cloves
- 3/4 teaspoon salt
- 2 large eggs
- 2/3 cup granulated sugar
- 1/2 cup brown sugar
- 1 1/2 cups pumpkin puree (aka 1 15 oz can)
- 1/2 cup melted coconut oil
- 1/4 cup orange juice
- 2/3 cup chocolate chips (optional but delicious!)
Directions:
Preheat the oven to 350 degrees and place your rack to the bottom 1/3 of the oven so the top of the bread doesn’t get too dark. Spray a 9×5 inch loaf pan with cooking spray.
Combine the flour, baking soda, cinnamon, nutmeg, cloves and salt in a large bowl with a whisk. In a medium bowl, combine eggs, sugars, pumpkin, oil and orange juice. Pour the wet ingredients into the dry ingredients and gently mix together with a spoon or spatula, just until combined. There will be lumps, do not over mix. Gently fold in the chocolate chips, if you are using them.
Pour the batter into the prepared loaf pan. Bake for 50-65 mins (mine always bake up perfectly at 55 mins). About halfway through the baking process, loosely cover the bread with tinfoil to prevent the top from getting too brown. The bread is done when you insert a toothpick in the center and only a few moist crumbs are on it.
Allow the bread to cool completely in the pan. I keep my bread in a zip top bag, on the counter and I hear its good for 10 days. It has never lasted that long in our house! It also freezes like a dream, wrap in plastic wrap, tin foil and place in a zip top bag.
This recipe also makes fantastic muffins. Bake at 350 for 17-18 minutes.
Disclaimer: This post may contain affiliate links. Any purchases made through these links will result in a small commission for me (at absolutely no extra cost to you!), help support this blog and my ability to crank out great content! I appreciate your support.
