|Nutritional Guidelines (per serving)|
|Servings: 8 Servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 33g||42%|
|Saturated Fat 19g||97%|
|Total Carbohydrate 49g||18%|
|Dietary Fiber 3g||12%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Two things happen on the first day of fall in my house. One is that I open the windows wide and breath in the fresh crisp autumn air and the second is that a pumpkin bread goes into my oven. This year the crisp autumn air is actually muggy and 90 degrees so I closed the window and turned on the air conditioner. But the pumpkin bread is not negotiable.
I basically start stalking the grocery stores and farmer's markets right after Labor Day for the first sign of pumpkins but this year the unusually hot weather has them on a bit of delay. But a fresh shipment of canned puree arrived in time for my pumpkin bread needs. I always choose one that's plain, unsweetened and with no additives so it's like making my own but without the pumpkin goop all over my floors.
I have several different versions of pumpkin bread and all will probably get made before the season is over. So it was only a matter of choosing which one to start with. But honey is usually a good place to start and chocolate chips are always a good idea where pumpkin is concerned. My windows might be closed but my house smells like autumn!
- 2 Eggs
- 1/2 Cup sugar
- 1/2 Cup honey
- 1 Stick unsalted butter, at room temperature
- 1 Cup unsweetened pumpkin puree
- 1 Teaspoon vanilla
- 1/2 Cup buttermilk
- 2 Cups all purpose flour
- 1 Teaspoon baking soda
- 1/2 Teaspoon baking powder
- 1 Teaspoon salt
- 1 Teaspoon cinnamon
- 1/2 Teaspoon ground ginger
- 1/2 Teaspoon ground nutmeg
- 1/4 Teaspoon ground cloves (optional)
- 1 Cup semi-sweet chocolate chips
- Gather the ingredients.
- Pre-heat the oven to 350 degrees. Grease either 4 mini loaf pans or 1 regular sized loaf pan and add a strip of parchment paper to each for easy removal.
- Using a hand or stand mixer, cream together the eggs, sugar and butter. Beat in the unsweetened pumpkin puree (be careful not to use pumpkin pie mix), vanilla and buttermilk.
- In a separate bowl, sift together the all purpose flour, baking soda, baking powder, salt, cinnamon, ground ginger, ground nutmeg and ground cloves, if using.
- Add the dry ingredients into the wet batter and mix until fully incorporated. Stir in the chocolate chips.
- Pour the batter evenly into the 4 mini loaf pans or the 1 large loaf pan. For the mini loaves, bake for 35 - 40 minutes or until a cake tester comes out clean. If you're using 1 large pan, you may need to add 5 or 10 minutes to the baking time. Allow to cool before removing from the pan.