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How could I not share the classic sweet bread for the fall! There are so many recipes for pumpkin bread, but this one is worth your while. This pumpkin bread is filled with the pumpkin spice flavors that many love, and the combination of granulated sugar and brown sugar give a decadent factor.
This recipe makes two regular sized loaves using one 15 ounce can of pumpkin puree. You can certainly half the recipe, and use the remaining pumpkin puree to make your favorite pumpkin spice latte or the pumpkin spice steamers if you are not a coffee fan.
Many pumpkin bread recipes use either white or brown sugar, but I personally prefer to include both. The brown sugar adds a slight touch of molasses.
I added one cup of semisweet chocolate chips to one of the two loaves. Butterscotch or cinnamon chips are also delicious options.
without further ado, the recipe for Classic Pumpkin Bread!
Classic Pumpkin Bread
Ingredients
- 2 1/2 cups all purpose flour
- 2 tsp pumpkin pie spice
- 2 tsp baking soda
- 1/2 tsp baking powder
- 1 1/2 tsp salt
- 4 eggs
- 3/4 cup white sugar
- 3/4 cup light brown sugar
- 1 cup vegetable oil
- 1 15 oz can pumpkin purée
- 1 tsp pure vanilla extract
- 2/3 cup water
- 1 cup semisweet chocolate chips ( 1 cup per loaf) optional
Instructions
- Preheat oven to 350 degrees. Grease wo 9×5 loaf pans.
- Add the dry ingredients (flour, spice, baking soda baking powder & salt) to a large bowl. Whisk together until combined.
- In a large separate bowl, add the eggs, sugars, oil, vanilla extract, pumpkin purée & water. Mix until combined.
- Add the flour mixture to the pumpkin sugar mixture. Stir until combined. Add the chocolate chips if desired.
- Pour the batters into the prepared loaf pans. Bake for 45-50 minutes or until the center is cooked through. (You can place a toothpick in the middle to see if it comes out without uncooked batter sticking to it.)
- Allow to cool for 15 minute. Slice & enjoy!
Dayna is a food blogger and pet parent to Cooper the cat! 
