Pumpkin Bread

Prep Time: 15 minutes
Cook Time: 1 hour
Servings: 1 loaf

Warm, moist, and full of cozy fall spices, this pumpkin bread is an easy seasonal favorite. Erica makes hers with King Arthur gluten-free flour, and you can add chocolate chips or chopped nuts if desired.

INGREDIENTS

• 1 ¾ cups (219g) all-purpose flour
  Erica uses King Arthur gluten-free flour

• 1 teaspoon baking soda

• 2 teaspoons ground cinnamon

• ¼ teaspoon ground nutmeg

• ¼ teaspoon ground cloves

• ¼ teaspoon ground ginger

• ¾ teaspoon salt

• 2 large eggs, at room temperature

• ½ cup (100g) granulated sugar

• ¾ cup (150g) packed light or dark brown sugar

• 1 ½ cups (340g) pumpkin puree, canned or fresh

• ½ cup (120ml) coconut oil

• ¼ cup (60ml) orange juice

• ⅔ cup (120g) semi-sweet chocolate chips, optional

• Chopped nuts, optional

DIRECTIONS

Position an oven rack in the lower third of the oven and preheat to 350°F. Lightly grease a 9 × 5-inch metal loaf pan and set aside.

In a large bowl, whisk together the flour, baking soda, cinnamon, nutmeg, cloves, ginger, and salt.

In a separate bowl, whisk the eggs with the granulated and brown sugars until well combined. Add the pumpkin puree, coconut oil, and orange juice and whisk again until smooth.

Pour the wet mixture into the dry ingredients. Using a rubber spatula or wooden spoon, gently fold everything together just until combined. A few small lumps are perfectly fine—avoid overmixing the batter. If using chocolate chips or chopped nuts, gently fold them in.

Transfer the batter to the prepared loaf pan and smooth the top. Bake for approximately 60–65 minutes. About halfway through baking, loosely tent the loaf with aluminum foil if the top is browning too quickly.

The bread is ready when a toothpick inserted into the center comes out clean or with just a few moist crumbs attached. Baking times can vary slightly by oven.

Place the pan on a wire rack and allow the pumpkin bread to cool completely before removing it from the pan and slicing.

STORAGE

Keep leftover pumpkin bread covered at room temperature for 3–4 days, or refrigerate for up to 1 week.