So many people think Fall is all about the pumpkin and pumpkin spice. I love how easy this recipe is to make. You can make it without a mixer if you want. While some people like this bread without chocolate chips or nuts, it is delicious with both of them.
- 1 ¾ all-purpose flour
- 1 TSP baking soda
- 1 ½ TSp
- 1 TSP Pumpkin Spice
- 1 TSP salt
- Pinch of nutmeg
- 2 large eggs, at room temperature
- ¾ cup (150g) granulated sugar
- ½ cup (100g) packed light or dark brown sugar
- 1 ½ Cup Pumpkin
- ½ Cup Canola Oil
- ¼ cup Milk
- 1 TBSP Vanilla extract
- ¾ Cup Chocolate Chips optional
- 1 Cup powdered sugar
- 3 TBSP maple syrup
- Additional water or milk may be added if need to make the glaze thinner.
- Preheat the oven to 350°F
- Spray a 9×5 inch loaf pan with non-stick spray. Set aside.
- In a large bowl, whisk the flour, baking soda, cinnamon, pumpkin spice and salt together until combined.
- In a medium bowl, whisk the eggs, sugar and brown sugar together until combined. Whisk in the pumpkin, oil, and milk. Pour these wet ingredients into the dry ingredients and gently mix together with a spatula.. There will be a few lumps. Do not overmix. Gently fold in the chocolate chips.
- Bake for 50-60 minutes
- After 30 minutes, loosely cover the bread with foil. The bread is done when a toothpick inserted in the center comes out clean with only a few small moist crumbs. Check the bread at 45 minutes depending on your oven, so begin checking every 5 minutes at the 55 minute mark or so.
- In a small bowl whisk the powdered sugar and maple syrup. Drizzle on top of the bread. Bread will stay fresh for four days or can be frozen for two months.