Pumpkin Bread: Two Ways
November 13, 2019
I’m one of those bakers who doesn’t always follow the recipe word for word.
I might add double the cinnamon, swap vanilla extract for a different flavor, or mix in something a little extra like nuts, or in this instance, chocolate chips! I like adding my own personal touch to make it more to my liking.
This past weekend, I was preparing a dessert for our annual fall party at church. I decided to make pumpkin bread, but while classic pumpkin bread is tasty all by itself, I decided to double the recipe and mix in a few chocolate chips into the second batch for a more decadent loaf. Let me tell you, it was rich! I got my chocolate fix, and those who prefer a classic taste were able to enjoy as well.
This recipe is so simple and easy to whip up an hour before company comes over. Serve it with your favorite coffee or tea for an autumn afternoon treat!
Recipe Altered From TheFirstYearBlog.com
Yield: 1 Loaf
1-½ cups flour
½ tsp cinnamon
½ tsp salt
½ tsp baking soda
½ tsp baking powder
½ tsp nutmeg
2/3 cup sugar
2/3 cup brown sugar
½ cup milk
3 egg whites
1 (15 oz.) can pumpkin puree
**Add in ¾ cup chocolate chips if you would like!
Preheat oven to 350 degrees. Spray a loaf pan with nonstick spray and set aside.
In a small bowl, combine the flour, cinnamon, salt, baking soda, baking powder, and nutmeg.
In a separate bowl, combine the sugar, brown sugar, milk, and egg whites; whisk until combined. Add the pumpkin puree and mix well until combined.
Add the dry ingredients to the wet ingredients in batches, mixing until well incorporated. (If you’re adding chocolate chips, now would be the time to do it!)
Pour the mixture into the loaf pan. Shake slightly from side to side to level the batter. Bake for about 55 minutes or until a toothpick, inserted into the middle, comes out clean.
Once baked, allow to cool slightly before removing from the pan. Slice, serve and enjoy!