This Pumpkin Bread Recipe is extra tender, thanks to a secret ingredient nobody will guess. It's the best pumpkin bread you'd ever want. Bonus: even your vegan friends will be impressed. (Note: This recipe makes two 8x4 loaves OR one 9x5 loaf plus extra batter for some muffins)
Optional: 1 cup mini semi-sweet chocolate morsels, mini morsels melt nicely
Instructions
Preheat oven to 350F with rack on lower middle position. Generously grease and flour two 8x4 nonstick loaf pans* and set aside.
In a large bowl, combine pumpkin both sugars, oil, coconut milk, cinnamon, ginger, cloves, allspice, and salt.. Use hand whisk to incorporate well. Add baking soda and flour; Use rubber spatula to gently stir and fold until no more flour streaks remain. Don't over mix. Stir in mini chocolate chips, if using.
Fill prepared loaf pans evenly with batter. Bake 60-65 minutes or just until toothpick inserted in center comes out with very few tender crumbs attached. (Actual bake time depends on oven; keep in mind that if inserting where melted chocolate is, toothpick won't come out clean.) If tops are browning before center is done, loosely cover top with foil.
Let loaves rest at room temp, covered tightly with foil to keep moisture locked in. After 10-15 minutes, remove foil and let cool completely. Loosen sides carefully with thin knife and turn over to remove loaves. Slice and enjoy :)
Notes
You can fill one 9x5 loaf pan for a bigger loaf and increase bake time (start with adding 5 minutes and keep checking every 2-3 minutes.) You'll have leftover batter for some muffins.
Feel free to sub the mini chocolate morsels with dried fruit or nuts of your choice.
You can sub half the regular flour with white whole wheat flour, and half the oil with applesauce. The texture will likely be a tad different, but your bread will still taste delicious.
If you find yourself alone with this loaf of irresistible pumpkin bread, feel free to wrap it airtight and freeze for sharing later.
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