Pumpkin Bread

Moist and flavorful this recipe is a winner. Adapted from Sally’s Baking Addiction

1 3/4 cups flour

1 tsp. baking soda

2 tsp. ground cinnamon

1/4 tsp. ground nutmeg

1/4 tsp. ground cloves

1/4 tsp. ground ginger

3/4 tsp. salt

2 large eggs

1/2 cup granulated sugar

3/4 cup packed brown sugar

1 1/2 cups pumpkin puree

1/2 cup vegetable oil

1/4 cup apple cider

2/3 cup semi-sweet chocolate chips (optional)

Preheat oven to 350F. Prepare a loaf pan using cooking spray. If you are using a formed pan such as the one I baked above, be certain to coat the designs well and dust lightly with flour, shaking our the excess.

In a large bowl, combine the flour, baking soda, spices and salt. In a medium bowl, whisk the eggs, granulated sugar and brown sugar together until combined. Mix in the pumpkin, oil and cider. Pour the wet ingredients into the dry and gently mix together with a spatula or spoon, there will be a few lumps, do not overmix. Fold in the chocolate chips, if using. 

Pour batter into prepared pan. Bake for 60-65 minutes or until a toothpick inserted in the center comes out clean with only a few small moist crumbs. 

Allow the bread to cool slightly on a wire rack. Remove from pan and allow to cool completely on wire rack.