Pumpkin Bread
This Pumpkin Bread Recipe is studded w/ chocolate chips, butterscotch chips, & is so moist & easy! It tastes like fall. It can also be made into muffins!
Prep Time10 mins
Cook Time50 mins
Total Time1 hr
Course: Breakfast
Cuisine: American
Keyword: fall, powdered sugar glaze, pumpkin spice
Servings: 24 slices (2 Loaves or 1 Loaf + 1 dozen muffins OR 2 dozen muffins)
Calories: 282kcal
Author: Jennifer Debth
2 Loaves (or 1 Loaf + 1 dozen muffins OR 2 dozen muffins)
- 3 1/2 cups all purpose flour
- 2 teaspoons baking soda
- 1 1/2 teaspoons salt
- 1 tablespoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 4 large eggs room temperature
- 2 cups brown sugar packed
- 1 cup granulated sugar
- 1 (15 oz) can pumpkin puree
- 1 cup canola oil
- 2/3 cup orange juice room temperature
- 1 tablespoon vanilla extract
- 2/3 cups butterscotch chips + more for topping*
- 2/3 cups semi-sweet chocolate chips + more for topping
Glaze
- 3 tablespoons unsalted butter
- 2 tablespoons milk
- 1 cup powdered sugar
1 Loaf (or 1 dozen muffins)
- 1 3/4 cups all purpose flour
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 1/2 tablespoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/8 teaspoon ground ginger
- 2 large eggs room temperature
- 1 cup brown sugar packed
- 1/2 cup granulated sugar
- 1 cup pumpkin puree
- 1/2 cup canola oil
- 1/3 cup orange juice room temperature
- 1/2 tablespoon vanilla extract
- 1/3 cups semi-sweet chocolate chips + more for topping
- 1/3 cup butterscotch chips + more for topping
Pumpkin Bread
Preheat oven to 350 degrees F. Grease a 9x5 non stick loaf pan with cooking spray and line it with a strip of parchment paper.** The parchment paper should hang off the sides of the loaf pan.
In a large bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger.
In another bowl, whisk together eggs, both sugars, pumpkin, oil, orange juice, and vanilla until well blended.
Stir the dry ingredients into the pumpkin mixture until just combined. Do NOT overmix.
Gently stir in chocolate/butterscotch chips
Pour into the prepared pan.**
Bake for about 50-60 minutes (I covered mine in tin foil in the last 10 mins) in the preheated oven. Loaf is done when toothpick inserted in center comes out clean.
Let cool and then use the parchment paper overhang to gently lift the loaf out of the pan.
Drizzle with glaze.
Glaze
Melt butter and milk together in the microwave.
Whisk in powdered sugar until smooth.
Immediately pour over pumpkin bread.
Take 5 seconds to . We greatly appreciate it!
*Not a fan of butterscotch? Just use chocolate chips!
** If you're making muffins: line a regular sized cupcake tin with liners and bake for 15-25 minutes.
Serving: 1slice or 1 muffin | Calories: 282kcal | Carbohydrates: 55g | Protein: 4g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 40mg | Sodium: 278mg | Potassium: 136mg | Fiber: 2g | Sugar: 38g | Vitamin A: 2830IU | Vitamin C: 4.2mg | Calcium: 37mg | Iron: 1.7mg