This soft, moist pumpkin bread — perfectly spiced and studded with chocolate chips — is so delicious, it will replace any other recipe you’ve ever tried!
Thank y’all for sticking with me through all of the pumpkin posts this fall. It’s been almost three weeks since my last one, so at least I’m trying to space out my addiction, right? 😉 However, considering the various incarnations of pumpkin that I’ve shared since September, I would be remiss not to include my all-time favorite, tried and true, classic pumpkin treat. It’s not fancy or exciting, but it’s oh-so-good. Today I’m sharing with you my top-secret recipe for the very best pumpkin bread (or muffins).
Okay, so it’s not really top-secret. I’ve been making this pumpkin bread for over 10 years now, and every time I’m asked for the recipe (which is a lot), I always freely share it. But today, I’m letting y’all in on the fun, too!
There are several reasons why this has become my numero uno version of pumpkin bread. First off, of course, is the taste. This pumpkin bread has just the right amount of pumpkin-ness balanced by just the right amount of spice (thank you, cinnamon and nutmeg). It’s generously studded with mini chocolate chips as well, because, why not? And this bread is unbelievably soft and moist without being too heavy.
In addition to all of that, this recipe makes a lot. Once you try it, you’ll realize that this is a good thing because (a.) one loaf isn’t enough at the rate you’ll find yourself flying through it, and (b.) it’s fabulous for gift giving, as one batch can cover multiple gifts. It also freezes well, if you actually have the discipline to pace yourself with the first loaf and want to save the subsequent loaves for a later date. Now I don’t have the discipline to pace myself when it comes to eating pumpkin bread in general, but I have baked this recipe ahead of time when expecting company or when preparing to go on a trip and it froze beautifully on those occasions.
This recipe is also flexible. Depending on your preference, you can churn out two large loaves, three more moderately-sized loaves, six mini loaves, dozens of muffins, or a boatload (~100) of mini muffins. You can see that on this particular occasion, I made mini muffins. They were a perfect treat for my son’s preschool class, and the leftovers made for yummy bite-sized snacking.
So what are you waiting for? If you’re already a fan of pumpkin bread, I think you’ll love this version. If you’re planning on whipping up baked treats this holiday season for your friends/neighbors/children’s teachers, I know you’ll love how this recipe can knock out multiple gifts in one batch. And I guarantee that your pumpkin bread recipients will appreciate not only your thoughtful gesture, but your delicious homemade treat, to boot!
Adapted from AllRecipes.