recipe

Sugar and spice make this pumpkin bread extra nice.

safety
  • Uses the oven
  • Uses the stovetop
  • Uses a knife
difficulty
  • Intermediate
time
  • 1 hour and 50 minutes, plus 1¼ hours cooling time
yield
  • Serves 10

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Prepare Ingredients

Vegetable oil spray
1¼ cups (6¼ ounces)
all-­purpose flour
1 teaspoon
baking powder
1 teaspoon
baking soda
2
large eggs
2 tablespoons (1 ounce)
milk
¾ cup
canned unsweetened pumpkin puree
¾ teaspoon
ground cinnamon
½ teaspoon
salt
⅛ teaspoon
ground nutmeg
½ cup (3½ ounces)
sugar
½ cup packed (3½ ounces)
light brown sugar
½ cup
vegetable oil
¾ cup (4½ ounces)
chocolate chips

Gather Baking Equipment

8½-­by-­4½-­inch metal loaf pan
2
bowls (1 medium, 1 small)
Whisk
Large saucepan
Rubber spatula
Toothpick
Oven mitts
Cooling rack
Cutting board
Chef's knife
1
 
Vegetable oil spray

Adjust oven rack to middle position and heat oven to 350 degrees. Spray inside bottom and sides of 8½-­by-­4½-­inch metal loaf pan with vegetable oil spray.

 
2
 
1¼ cups (6¼ ounces)
all-purpose flour
1 teaspoon
baking powder
½ teaspoon
baking soda
2
large eggs
2 tablespoons (1 ounce)
milk

In medium bowl, whisk together flour, baking powder, and baking soda. In small bowl, whisk together eggs and milk.

 
3
 
¾ cup
canned unsweetened pumpkin puree
¾ teaspoon
ground cinnamon
½ teaspoon
salt
⅛ teaspoon
ground nutmeg

In large saucepan, combine pumpkin puree, cinnamon, salt, and nutmeg. Cook over medium heat, stirring constantly with rubber spatula, until mixture just begins to bubble, 4 to 6 minutes.

 
4
 
½ cup (3½ ounces)
sugar
½ cup packed (3½ ounces)
light brown sugar
½ cup
vegetable oil

Turn off heat and slide saucepan to cool burner. Add sugar, brown sugar, and oil to pumpkin mixture and whisk until combined. Let mixture cool for 10 minutes. Whisk again until mixture is very smooth.

 
5
 
¾ cup (4½ ounces)
chocolate chips

Add egg mixture to pumpkin mixture and whisk to combine. Add flour mixture and use rubber spatula to stir until just combined and no dry flour is visible. Stir chocolate chips into batter. Do not overmix.

 
6
 

Use rubber spatula to scrape batter into greased loaf pan and smooth top. (Ask an adult for help because saucepan will be heavy.)

 
7
 

Place loaf pan in oven. Bake until toothpick inserted in center of pumpkin bread comes out clean, 50 minutes to 1 hour.

 
8
 

Use oven mitts to remove loaf pan from oven (ask an adult for help). Place loaf pan on cooling rack and let pumpkin bread cool in pan for 15 minutes.

 
9
 

Use oven mitts to carefully turn loaf pan on its side and remove pumpkin bread from pan. Let pumpkin bread cool on cooling rack for at least 1 hour. Transfer to cutting board, slice, and serve.