It’s Halloween Week!!!
I have a slight pumpkin obsession…
Ok, maybe more than “slight.”
Confession: I was browsing Instagram one day in September, and saw a picture inside Trader Joe’s:
The caption read “I spy something new.”
A shelf FULL of all of the new pumpkin products. Having been unsuccessful at finding pure pumpkin at Harris Teeter that week, I rushed to Trader Joe’s the same day to stock up on my pumpkin favorites.
So now it’s about time for some pumpkin recipes, right?? Right!
On a cool, gloomy October morning, this pumpkin bread is the perfect comfort food. I wanted the breakfast bread to have an intense pumpkin flavor, while still keeping it moist and rich.
I made this pumpkin bread in a bundt pan, but you could easily split the batter between two loaf pans if you prefer that shape. If you DO use the bundt pan though, don’t place it too close to the top coil on your oven….
Oops! haha yes, that is a burnt coil mark… but it didn’t impact the bread too much! This recipe would be delicious with or without chocolate chips, but I was definitely feeling the pumpkin-chocolate combination that day.
This bread stayed moist wrapped in plastic wrap on the counter for 1 week. It became a little too dry after the 1 week time, but I imagine this bread would also freeze exceptionally well. Just wrap in plastic wrap first, then wrap in aluminum foil and label.
Hope you enjoy this pumpkin inspired treat!
- 3 1/2 cups unbleached all-purpose flour
- 1/2 teaspoon baking powder
- 2 teaspoons baking soda
- 1 teaspoon salt
- 2 teaspoons cinnamon
- dash of nutmeg
- 1 2/3 cup sugar
- 1 cup brown sugar
- 1/2 cup butter, melted
- 4 large eggs
- 1/2 cup applesauce
- 15 oz. canned organic pure pumpkin [I used Trader Joe’s brand]
- 2 teaspoons vanilla extract
- 2/3 cup half and half
- 1 1/2 cups semi-sweet chocolate chips [optional]
Preheat oven to 350 degrees F. Grease a bundt pan with butter and set aside.
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.
In the bowl of a stand mixer, add the sugars and blend together. Once blended, pour in the melted butter and beat until sugar is evenly coated.
Add in the eggs, one at a time, allowing the egg to fully incorporate into the sugar mixture before adding the next. Repeat with all of the eggs.
Next, add in the applesauce, pumpkin, vanilla, and half and half. Beat until all ingredients are fully incorporated and smooth.
Slowly add the dry mixture to the wet ingredients and blend together until just combined. Be cautious not to over-mix! Finally, gently fold in the chocolate chips (if desired).
Pour batter evenly into the prepared bundt pan and baked for 60-70 minutes. Halfway through the cooking process, rotate the pan 180 degrees.
*Note: I also lightly placed a “tent” of aluminum foil on top of the bundt pan during the last 10 – 15 minutes of the cooking process. That way the top could cook, but it did not become overly browned.
Allow pumpkin bread to cool for 30 minutes in the pan, before transferring to a cooling rack. Allow to fully cool before slicing.
Recipe adapted from King Arthur Flour