This is a classic recipe that I have adapted from the Libby’s pumpkin cranberry bread recipe. Over the years, I have changed a few things, maybe because I didn’t have enough eggs, enough white flour or sugar and this is one of my final adaptations. Also, I have pushed this recipe to the limit by using less sugar.
This recipe is very similar to the way you will prepare banana bread, you only need one canned pumpkin. This pumpkin bread is less sweet but it is still delicious maybe because of the chocolate chips! The Libby’s recipe adds dried cranberries, which is great, too. Canned pumpkin is so convenient all year when you are craving a pie, or dessert. It is also economical and has vitamin A, fiber, and potassium. Key nutrients to have more of.
When ready to make, you need two small bowls, one for the wet ingredients and one for the dry ingredients and also grab a rubber spatula. I think gathering the ingredients for this bread takes more time than the recipe itself. After mixing by hand with the spatula and ending with a batter, add chocolate chips in the dough and mix one last time or place some on top before baking. I love adding large chocolate chips on top.
When I make banana bread or pumpkin bread, I tend to add less sugar in these recipes. This pumpkin bread turns out pretty well with less sugar. You know, I am the foodie dietitian who loves eating all foods but I still keep an eye on the sugar when possible.
White whole wheat flour is my favorite thing these days to use for baking. I like using King Arthur flour brands. According to King Arthur the white whole wheat flour is still a whole grain flour but less refined than all-purpose white flour.
Let’s suppose you don’t have white whole wheat flour, not a problem, use 2 cups of unbleached all-purpose flour. Another easy substitution to increase the fiber content of this recipe, is to use 1-cup of all-purpose flour and 1-cup of whole wheat flour.
Serve pumpkin bread with a nice cup of coffee or tea and enjoy the flavor of pumpkin any time of the year. It makes me happy when you try the recipe and tell me all about it. Write a comment below and let me know how it goes for you.
Classic bread with canned pumpkin
- ½ cup vegetable oil
- ½ cup granulated sugar
- 2 large eggs
- 1 tsp. vanilla extract
- 1 can (15 ounces) Libby's 100% puree pumpkin
- 2 cups white whole wheat flour (or unbleached all-purpose flour)
- ½ tsp. fine salt
- 1 tsp. baking soda
- ½ tsp. baking powder
- ½ tsp. ground cinnamon
- 2 tbsp. chopped walnuts or pecans (optional)
- A handful of chocolate chips bits pieces (about 3 Tbsp.) (mini or large chocolate chips)
Preheat oven to 350° F. Grease a 9 x 5 x 3 inch loaf pan with butter or oil spray.
Mix oil, sugar, eggs and vanilla extract until sugar is dissolved in a bowl by hand with a fork. Add pumpkin puree and mix well with a rubber spatula.
In another bowl combine the flour, salt, baking soda, baking powder, and ground cinnamon.
Gradually pour the flour mixture into the pumpkin ingredients and combine until blended with a rubber spatula. Stir gently the nuts and/or chocolate chips until smooth. Transfer to the loaf pan and let it rest for 10 minutes before placing in the oven.
Bake for one hour in a preheated oven, or until a knife inserted near the center comes out clean. Remove from the oven and let it cool before cutting.
To increase the fiber in this bread, you can replace the 2 cups of flours with the following:
- 1 cup all-purpose flour
- 1 cup whole wheat flour
I have done it this way a lot but I still like the white whole wheat flour which isn’t as refined as the all-purpose white flour and it is still a whole grain flour.