|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
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.