Pumpkin Bread

Nothing says fall more than a freshly baked loaf of pumpkin bread. I baked a loaf last weekend for my family, and it was the perfect morning treat before we headed out on a walk in the city. My special ingredient is cinnamon chips, but it is still delicious without them. For a more decadent version you can add chocolate chips.

1 ¾ cup flour

½ teaspoon baking soda

1 teaspoon baking powder

½ teaspoon salt

½ cup butter, room temperature

¾ cup brown sugar

2 eggs

1 cup pumpkin puree

1 teaspoon vanilla

½ teaspoon cinnamon

½ teaspoon cloves

½ teaspoon nutmeg

¼ cup milk

½ cup cinnamon chips or chocolate chips, optional

1 tablespoon pumpkin seeds for garnish, optional

Preheat oven to 350 degrees. Grease a loaf pan with cooking spray.

In a medium bowl, sift together flour, baking soda, baking powder, and salt. 

In the bowl of an electric mixer, beat butter and brown sugar until creamy. Add in the eggs and beat until smooth.  Add in pumpkin, vanilla, cinnamon, cloves, nutmeg, and milk. Add in the flour mixture and mix until well combined. Gently stir in cinnamon or chocolate chips if using. Transfer the batter to the pan and garnish with pumpkin seeds. Bake 55-60 minutes, until a knife comes out clean.

Makes 1 loaf