A coworker brought in some very tasty Pumpkin Bread yesterday. It was delightful enough for me to share a Pumpkin Bread recipe with you. And, he added a great little secret ingredient. More on that in a minute. Everything else is almost the same as banana bread except for the pumpkin puree and coconut oil. I’m not sure if I put cloves in my banana bread either, but it feels like I should. Anyway, whip all the sugar, cinnamon, butter, flour, and everything else together and then bake in a bread pan at 350 for about 25 or 30 minutes.
And that secret ingredient is……….. chocolate chips. They went really well with the pumpkin flavoring.
You’ll need:
2 1/2 cups all-purpose flour, 1 1/2 teaspoon baking powder, 1 teaspoon kosher salt, 1/2 teaspoon baking soda, 2 teaspoons ground cinnamon, 1 teaspoon ground ginger, 3/4 teaspoon ground nutmeg, 1/4 teaspoon ground cloves, 1 stick unsalted butter- melted, 1/2 cup refined coconut oil- melted, 2 cups sugar, 2 large eggs, and 1 (15-oz.) can pure pumpkin.
How to slap it together:
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Preheat oven to 350°F. Grease and line 2 standard-size loaf pans with parchment paper; set aside. In a bowl, whisk together flour, baking powder, salt, baking soda, cinnamon, ginger, nutmeg, and cloves.
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In another bowl, whisk together melted butter, coconut oil, sugar, eggs, and pumpkin until mixture is homogenous. Add dry ingredients, and mix until incorporated and no pockets of flour remain. Divide batter evenly between prepared loaf pans.
- Bake until the top has browned and a toothpick inserted into the center comes out clean, about 50 minutes. Allow to cool completely in pan before removing and slicing.