I have to admit, sometimes I think I am the only person that is not a fan of pumpkin everything. I drink iced coffee year round and could never imagine ordering a PSL. BUT, this pumpkin bread has changed my life. Seriously. It is so good. And my kids devour it. It is quick and easy and makes TWO loaves which is always a win. Hope you enjoy it with some coffee, however you take yours 🙂
adapted from once upon a chef
2 cups all purpose flour
1/2 tsp salt
1 tsp baking soda
1/2 tsp baking powder
1 tsp cinnamon
1 tsp ground nutmeg
I also added 1 tsp of pumpkin pie spice just because
3/4 cups unsalted butter (I used coconut oil instead)
2 cups of sugar (note- I used only 1 cup of sugar and you could probably cut that back even further)
2 large eggs
1 can (15 oz) can of pumpkin puree
Chocolate chips- completely optional!
Heat oven to 325 degrees and generously grease two loaf pans. I spilt our batter and made one loaf, and one tray of mini muffins with chocolate chips. Why not?!?
In a medium bowl, mix together flour, salt, baking soda, baking powder, cinnamon, nutmeg and pumpkin pie spice (if desired). Whisk well until combined and set aside.
Using a mixer, combine butter (or coconut oil) and sugar. If using coconut oil, blend together as is, do not melt. Add the eggs one at a time and mix until just blended. Continue beating until the mixture is light and fluffy. Then add the pumpkin puree. It might look a bit funny and lumpy.
Add dry ingredients a little bit at a time, and mix until combined. Add chocolate chips- as many as you like! Pour batter into greased pans. I baked the loaf for about 60 minutes, and baked the mini muffins (it made about 20) for approximately 13 min. Cooking times will vary so make sure to keep a close eye on those little guys!
Let cool for 10 minutes, and then move to a wire rack to cool completely.