Best Ever Pumpkin Bread!!

Labor day weekend folks, why not step into fall with toasted walnuts, chocolate chips, cinnamon chips, fresh ginger, cloves and so much more!! Every element of this recipe is essential for the final YUM factor.

We achieved our goal of having a hint of pumpkin and not an overpowering pumpkin flavor running through. All the spices were freshly ground and even took a mortar and pestle to some. With the right tools, it's done in a PINCH!

We wanted to step into Fall very carefully, as with all these yummy hearty flavors come colder weather as well. HAH! The cinnamon chips make an appearance in the Delish In A Pinch house every Fall and stay through the winter. They get incorporated into scones, cookies, pancakes, and bundt cakes. They really add a beautiful soft element of cinnamon to all our baking Fall recipes.

Hera’s Pinch

You don’t have to freshly ground everything, dry mixes (store bought spices) will work here as well. Even 1 tablespoon of PumpkIn Pie Spice works in place of the Fall Spice Mix below.

If you choose otherwise, a zester is an efficient tool. I used it for the nutmeg and ginger. Then the mortar and pestle for the others. We grind our own cinnamon, using a coffee grinder. All these things sound harder than they really are!! Trust me!! Literally took me 3-4 extra minutes, if that!

Add 1/2 a cup of melted butter to make the bread even softer. You would incorporate this in the liquid mixture. Melted butter develops more gluten by hydrating the flour. Baking is a true science!

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Best Ever Pumpkin Bread

Author: Delish In A Pinch

Prep time: 15 MinCook time: 50 MinInactive time: 1 HourTotal time: 2 H & 4 M

Ingredients

• Non-stick Spray
• 1 3/4 cups Flour
• 1 teaspoon Baking Soda
• 1/2 teaspoon salt
• 1 (15 oz) can Pumpkin Puree
• Fall Spice Mix or 1 tablespoon (Pre-bought) Pumpkin Pie Spice
• 1/2 cup Sugar
• 1/2 cup Brown Sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup toasted walnuts
• 1/2 cup mini chocolate chips
• 1/2 cup cinnamon chips

Fall Spice Mix

• 1/2 teaspoon Cinnamon (ground)
• 1/4 teaspoon Nutmeg (zested)
• 1/4 teaspoon Star Anise (mortar and pestle)
• 1/8 teaspoon or 3 Cloves (mortar and pestle)
• 1/4 teaspoon fresh ginger (zested)

Instructions

Pumpkin Bread

1. Preheat oven to 350℉. Spray a 9x5 baking loaf pan and line with parchment paper, making sure that it hangs over the edges. Set aside
2. In a medium bowl, whisk flour, baking soda, and salt until well combined. Set aside.
3. In a large bowl, whisk the pumpkin puree, fall spice, sugar, and brown sugar. Whisk in the eggs and vanilla.
4. Pour in the flour mixture and slowly mix until combined, making sure there are no lumps.
5. Toast the walnuts in a small fry pan for 2-3 minutes, you will notice a nice aroma to the walnuts. Chop them and add them to the batter along with chocolate chips and cinnamon chips.
6. Pour batter into a prepared loaf pan and smooth the top with a spatula.
7. Bake for 45-50 minutes until the toothpick comes out clean. If you notice the top getting too dark, check around the 35-minute mark, place a piece of a small piece of aluminum foil on top.
8. Cool bread in the pan for 15 minutes. Then pull the bread out of the pan by holding the parchment paper and set it on a cooling rack for one hour.

Fall Spice Mix

1. Add all spices together until well incorporated.
2.  All spices must be powder-like not including fresh ginger which will be paste-like.

Notes:

 If you notice the top getting too dark, check around the 35-minute mark, place a piece of a small piece of aluminum foil on top.