Total Time
1.5 hours
Yield
16 slices (2 loaves)
Pumpkin bread is the perfect dessert that will entertain your taste buds. Personally, I’ve always loved eating some delicious pumpkin bread, and this is the best recipe that delivers that taste. This pumpkin bread recipe was based off of and modified from Natasha’s Kitchen’s recipe.
Allergy Information
Free of: Peanuts, Tree Nuts, Milk, Sesame, Fish, Shellfish, Soy (depending on substitutions)
Contains: Eggs, Wheat
Ingredients
2 cups of all-purpose flour
1 ¼ cups of granular sugar
1 tsp of baking soda that has been sifted
2 tsp of baking powder
2 tsp of cinnamon
¾ cups of chocolate chips (Enjoy Life Mini Chips)
3 large eggs at room temperature
1 cup of extra light olive oil or vegetable oil
15 oz of pumpkin puree
Directions
Step 1
Preheat the oven to 350 degrees Fahrenheit. Grease two 8 ½” x 4 ½” bread pans with dairy-free butter and lightly dust them with flour.
Step 2
In a mixing bowl, whisk together the dry ingredients (2 cups of all-purpose flour, 1 ½ cups of sugar, 1 tsp of baking soda, 2 tsp of baking powder, and 2 tsp of cinnamon).
Step 3 In a separate mixing bowl, whisk together the wet ingredients (3 room temperature eggs, 1 cup of oil, and 15 oz of pumpkin puree).
Step 4
Pour the wet and dry ingredients into one bowl and slowly add the chocolate chips while mixing. Continue mixing until the ingredients are smoothly mixed together.
Step 5
Divide the mixture evenly between both pans and bake for in between 45 and 55 minutes. At this point, put a toothpick in the bread to see if it comes out clean. If it is not clean, you may need to leave it in the oven for longer.
Step 6
Finally, take the bread out of the oven and cool for about 10 to 15 minutes before serving.