As the weather cools down for autumn, it’s time to get baking; and this pumpkin bread is a recipe you should make as soon as possible! It is packed with chocolate chips and dried cranberry, as well as canned pumpkin, and pumpkin spices – of course! Enjoy a slice of this delicious spiced pumpkin bread with a cup of tea or coffee, or serve it at an autumnal afternoon tea party.
I’ve got more Pumpkin Recipes for you to try – right click and open these other recipes in a new tab so that you can read them after this one!
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It’s obvious that I love pumpkins, so it’s no surprise to see pumpkin recipes on The Purple Pumpkin Blog. However, in all these years, I don’t think I’ve ever shared a pumpkin bread recipe. No, wait, I think I may have. Yes, I’ve found my Spiced Pumpkin & Walnut Tea Loaf. I think the words bread and loaf are just a matter of semantics!
Ingredients used in this recipe
There was a time when you couldn’t buy canned pumpkin in the UK. Back in the day, if I wanted to use pumpkin in a baking recipe like this one, I would have to steam and purée fresh pumpkin myself – and then that is confined to October, as that would be the only time we’d see pumpkins for sale. I have been known to bring home cans of pumpkin in my suitcase after holidays in Florida!
Thankfully you can find canned pumpkin in most supermarkets these days, and if you can’t, you can always buy cans of pumpkin online. And if you want to make pumpkin recipes all the year around, then you totally can!
The other ingredients should be easy to find – or you may already have many of them in your store cupboard already:
- Flour (Plain/All-purpose)
- Pumpkin Pie Spice*
- Coarse sea salt (e.g., Maldon Sea Salt or Kosher Salt)
- Baking soda (Bicarbonate of Soda)
- Sugar (Caster or Superfine or Granulated)
- Oil (Vegetable/Sunflower/Canola/Rapeseed)
- Vanilla Extract
- Chocolate Chips
- Dried Cranberries
* If you can’t find pumpkin spice, it is really easy to make yourself: 1tsp of pumpkin spice = ¼ tsp cinnamon, ¼ tsp ginger, ⅛ tsp allspice, ⅛ tsp nutmeg.
Equipment used in this recipe
This recipe uses American cup measurements. Since I use this type of measurement often, I find it handy to have a set of measuring cups in the kitchen.
You will need a good old fashioned mixing bowl and wooden spoon. Actually, you’ll need two bowls – one for the dry ingredients, and one for the wet.
You will also need a 9″ loaf pan.
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How do you make pumpkin bread?
This recipe is ridiculously easy – and you can find the printable recipe with full details can be found at the end of this post!
Grease and line your loaf pan and preheat your oven.
In one bowl you mix together the flour, pumpkin pie spice, salt, and baking powder.
In another bowl, whisk the sugar, pumpkin puree, oil, eggs, and vanilla together.
You then pour the wet ingredients into the dry and mix everything together. Fold in the choc chips and cranberries and pour the batter into the prepared pan. Sprinkle the top with some more chocolate and dried cranberries and into the oven it goes.
Allow to cool before slicing – it should serve around 8 – 9, depending on the thickness of your slices of course!
Make It Autumn Meal!
Looking for some seasonal mealtime inspiration? I’ve got you covered!
- Appetizer: Spicy Roasted Tomato & Red Pepper Soup
- Main Dish: One-Pan Lemon & Rosemary Chicken Thighs
- Side: Spiced Roasted Autumn Vegetables
- Beverage: Apple Cider Margarita
- Dessert: Salted Caramel Popcorn Apples
Recipes Using Fresh Pumpkin
- Slow Cooker Beef, Bean & Pumpkin Chilli con Carne
- Spicy Pumpkin & Butter Bean Soup
- Crock-Pot Slow Cooker Chili Chicken & Pumpkin Stew
There are 500+ Recipes on The Purple Pumpkin Blog for you to enjoy! Please feel free to check them out too.
More Bread Recipes
Once you’ve made this pumpkin bread I know you’ll be looking for more bread recipes – here are some for you to try:
- Soda Bread with Blackberries & Apple
- Gluten Free + Paleo Spiced Apple Loaf
- Gluten Free Banana Bread
- Cheesy Chilli Cornbread
- 1½ cups flour (plain or all purpose)
- 2 tsp pumpkin pie spice
- ¼ tsp kosher salt (coarse sea salt)
- ½ tsp baking soda (bicarbonate of soda)
- 1 cup sugar (caster, superfine, or granulated)
- 1 cup pure pumpkin purée
- ¾ cup oil (vegetable, sunflower, canola,or rapeseed)
- 2 large eggs
- ½ tsp pure vanilla extract
- 1 ¼ cups mini chocolate chips, divided
- 1 ½ cups dried cranberries, divided
- Preheat oven to 175C/350F/Gas 3 and grease and line a 9" loaf pan. Set aside.
- In a large bowl, mix together flour, pumpkin pie spice, salt, and baking powder.
- In another bowl, whisk together sugar, pumpkin purée, oil, eggs, and vanilla until combined.
- Pour the wet ingredients into the dry ingredients, and add 1 cup chocolate chips and 1 cup dried cranberries and fold together.
- Pour batter into the prepared pan.
- Sprinkle remaining dried cranberries and chocolate chips on top.
- Bake for 60-70 minutes or until an inserted skewer comes out clean.
- Allow to cool completely in tin before turning out.
- Slice and enjoy!
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Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 621Total Fat: 31gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 23gCholesterol: 47mgSodium: 176mgCarbohydrates: 88gNet Carbohydrates: 0gFiber: 5gSugar: 63gSugar Alcohols: 0gProtein: 6g
This site uses an outside source (Nutritionix) to provide estimated nutrition. If you need exact calories and macros, please do your own calculations.
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The post is part of the Crafty October series on The Purple Pumpkin Blog is filled with free printables, crafts, recipes, and more for Halloween and Fall! You can check out Crafty October from 2020, 2019, 2018, 2017, 2016, 2015, 2014, 2013, and 2012 for tons of awesome Halloween ideas and inspiration!