Moist and delicious Pumpkin Bread features a beautiful caramelized crumb!
Adjust oven rack to middle position and heat to 350 degrees. Spray inside bottom and sides of 8 1/2-by-4 1/2 inch metal loaf pan with vegetable oil spray.
In medium bowl, whisk together flour, baking powder, and baking soda. In small bowl, whisk together eggs, milk, and vanilla.
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, 4-6 minutes.
Turn off heat and slide saucepan to cool burner. Add granulated 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.
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.
Use rubber spatula to scrape batter into greased loaf pan and smooth top.
Place loaf pan in oven. Bake until toothpick inserted in center of pumpkin bread comes out clean, 50 minutes to 1 hour.
Use oven mitts to remove loaf pan from oven and place on cooling rack. Let cool in pan for 15 minutes.
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.
Servings 10
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
I recently found maple flavored chips at Target and was dying to use them! So I substituted them for the chocolate chips, and instead of vanilla added some maple extract. It was so good!
If using mini loaf pans, bake for 15 minutes and rotate, then bake another 15-20 minutes, until toothpick inserted in center of loaves comes out clean. This recipe will yield 4 mini loaves.
Recipe courtesy of America's Test Kitchen