Pumpkin Bread with Cinnamon Chips
I couldn’t just make Homemade Fresh Pumpkin without giving you a fancy recipe to use said pumpkin.
This is a simple bread that takes no effort to make (especially if you already have made your pumpkin ahead of time).
Michigan Ingredients: Cinnamon,Nutmeg, Meijer Butter, farm fresh eggs, fresh Michigan Pumpkin
Combine your dry ingredients: cinnamon, nutmeg, baking powder, salt, flour.
In a separate bowl, combine your sugar, butter(of which is melted and cooled – not pictured, don’t be like me), eggs, milk, fresh pumpkin.
Beat the “wet” ingredients until well combined. I would recommend using the hand mixture so that you don’t have to get your stand mixture out or move it to the plug in the kitchen (however, you can beef up your arms by doing so).
Add you dry ingredients to the “wet ingredients.” Be thankful that your bread is tough and not afraid of the dark…. haha.
Stir until just combined. You don’t want to over mix, as you will be adding……
Cinnamon chips!!! Please note that they are usually a solid color; however, when they melt and such and have been stored for a month or two, the chips can start to look funky. Trust me when I say, I tried multiple chips a chip or two, and they taste just wonderful!
Fold the chips in until evenly distributed. Pour the batter into a prepared loaf pan (9×5) and bake at 350 degrees for 50 minutes to 1 hour or until the bread passes the toothpick test. Wait at least 10 minutes before removing the bread out of the pan. This will help prevent the breading from completely falling apart.
Looks like your standard homemade bread (quick bread if you will). It’s what’s on the inside….
…that matters. This is such a perfect fall bread to eat. It has all the elements: pumpkin, cinnamon, nutmeg, cinnamon chips, and warm cozy feels.
- 2 cups Flour
- 2 teaspoons Baking Powder
- ½ teaspoon Baking Soda
- 1 teaspoon Salt
- 1 teaspoon Cinnamon
- ½ teaspoon Nutmeg
- 2 Eggs
- 1 cup Fresh Pumpkin puree
- 1 cup Sugar
- ½ cup Brown Sugar (packed)
- ¼ cup Butter (half a stick), melted
- 1 cup Cinnamon Chips
- Combine flour, baking powder, baking soda, salt, cinnamon and nutmeg in a medium sized bowl. Set aside.
- Beat eggs, pumpkin puree, both sugars, and melted butter until well combined.
- Add dry ingredients to the wet ingredients until just moistened.
- Gently fold in the cinnamon chips until evenly distributed.
- Pour batter into a prepared 9x5 loaf pan.
- Bake at 350 for 50-60 minutes until bread passes the toothpick test.
- Wait at least 10 minutes before removing the bread out of the pan. This will help prevent the breading from completely falling apart.