Happy September! I took some time off of blogging to enjoy the rest of summer but now that the boys are back to school and football season has started again, I find myself ready to sit down and write especially on Sunday afternoons because football is not my thing but pumpkin spice everything definitely is!
This time of year I want all things pumpkin, one of my favorites is pumpkin bread. I posted this recipe last October but have made a couple changes since then and I love it with chocolate chips! I changed out the canola oil for heart healthy avocado oil. I also started adding pumpkin pie spice to increase all the fall feels in the taste of this quick bread. The best thing to do with this recipe is after it’s baked let it sit overnight before cutting into it. It gives the spices a chance to really come up to full flavor, it’s amazing how important this step is!
adapted from King Arthur Flour
1 cup avocado oil
1 1/2 cups granulated sugar
4 large eggs
1 -15-ounce can of pumpkin (not pumpkin pie filling)
2/3 cup water
3 1/3 cups All-Purpose Flour
1/2 teaspoon baking powder
2 teaspoons baking soda
1 teaspoons salt
2 teaspoons ground cinnamon
1 teaspoon of pumpkin pie spice
1/2 teaspoon nutmeg
1 teaspoon vanilla extract
1 cup chocolate chips
Preheat the oven to 350°F. Lightly grease two 8 1/2″ x 4 1/2″ loaf pans ; two 9″ x 5″ loaf pans or one bundt pan.
In a large bowl, beat together the oil, sugar, eggs, pumpkin, vanilla and water.
Add the flour, baking powder, baking soda, salt, cinnamon, pumpkin pie spice and nutmeg, stir to combine. Gently fold in the chocolate chips.
Pour the batter into the prepared pans.
Bake the bread for 60-80mins or until a toothpick inserted in the center of the loaf comes out clean. ( I start with 60mins and then check on it, last time I made it, it was done in an hour)
Let cool on a wire rack. After it’s cooled it’s best to let it sit overnight before eating.
If you love all things pumpkin, check out these cookies!
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Have a great day!