Got leftover pumpkin puree? What’s that about?
by ranya
Preparation: 15 minutes
Cooking: 70 minutes
Cooling: 60 minutes
Total Time: 2 hours 25 minutes
Servings: 8 portions
Output: 1 (9 x 5inch) loaf
Pumpkin bread season is here, but that brings along a small container of pumpkin puree that’s likely to go bad in the back of your fridge. Why is it that nearly every pumpkin bread recipe calls for only one cup of pumpkin puree? That’s exactly why this recipe incorporates the entire can. Yes, indeed! One entire can of pumpkin results in a wonderfully airy loaf.
The Secret to WholeCan Pumpkin Loaf
To utilize the whole can without creating a heavy, sticky loaf, it’s essential to include just the right amount of flour (not too much!), the ideal leavener, and three eggs for a light texture with a slight dome. There’s no need to whip egg whites or use fancy ingredients. Just pure pumpkin essence complemented by hints of warm spices and dark chocolate chips for a deliciously bittersweet taste.
Delicious Additions for the Pumpkin Loaf
This incredibly simple pumpkin loaf is delightful on its own, yet it serves as an excellent starting point for flavor experimentation.
You can mix in toasted pecans or candied ginger, pour some tangy cream cheese icing on top, or create a cream cheese mixture from this brownie recipe and swirl it into the batter before baking. It’s hard to go wrong with a loaf this perfect.
Enjoying Pumpkin Bread
You likely don’t need guidance on how to savor this pumpkin bread, but may we gently recommend topping slices with softened cream cheese, maple butter, or one of our beloved gourmet butters. This loaf goes wonderfully with a steaming cup of black tea or coffee, but if you’re craving autumn flavors, a pumpkin spice latte is another fantastic option.
Making Pumpkin Bread: Helpful Tips
Distribute the chocolate for even coverage—
By dividing the chocolate chips (mixing in some and spreading the rest on top), you guarantee even distribution of chocolate throughout the bread once it rises in the pan.
Consider oil for moisture in your loaf—
Though we all adore butter, we suggest opting for a neutral oil, like canola or avocado oil, in this recipe. Oil retains moisture and freshness far longer than butter. Even right out of the refrigerator, the bread remains soft and tender (butter tends to harden in the fridge).
Ingredients
- Baking spray with flour
- 2 cups (250 grams) allpurpose flour
- 1 1/2 teaspoons baking powder
- 3/4 teaspoon baking soda
- 1/2 teaspoon fine salt
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground cloves
- 1/8 teaspoon ground allspice
- 1 (15ounce) can pumpkin puree (approximately 1 3/4 cups)
- 3 large eggs
- 1 cup (200 grams) granulated sugar
- 1/2 cup packed (100 grams) light brown sugar
- 1/2 cup neutral oil, like vegetable or canola oil
- 3/4 cup (122 grams) dark chocolate chips, divided
Procedure to Prepare
- Start by collecting the ingredients. Set the oven to 350 F. Generously spray a 9 by 5inch loaf pan with baking spray.
- In a medium bowl, mix together 2 cups (250 grams) of allpurpose flour, 1 and 1/2 teaspoons of baking powder, 3/4 teaspoon of baking soda, 1/2 teaspoon of fine salt, 1/2 teaspoon of ground cinnamon, 1/2 teaspoon of ground nutmeg, 1/4 teaspoon of ground ginger, 1/8 teaspoon of ground cloves, and 1/8 teaspoon of ground allspice; then set this mixture aside.
- In a large bowl, combine 1 (15ounce) can of pumpkin puree (about 1 and 3/4 cups), 3 large eggs, 1 cup (200 grams) of granulated sugar, 1/2 cup packed (100 grams) of light brown sugar, and 1/2 cup of neutral oil until everything is mixed well.
- Gradually add the flour mixture into the pumpkin mixture and continue mixing until well blended. Gently fold in 1/2 cup (81 grams) of dark chocolate chips.
- Transfer the batter into the prepared baking pan. Level the surface smoothly and evenly sprinkle the remaining 1/4 cup (41 grams) of dark chocolate chips on top.
- Bake the mixture until a wooden skewer or toothpick inserted in the center comes out clean, which should take about 60 to 70 minutes. If necessary, cover with aluminum foil to avoid overbrowning. Once done, take it out of the oven and allow it to cool in the pan on a wire rack for 30 minutes.
- After cooling, take it out of the pan and let it cool completely on the wire rack for 30 to 60 minutes.
How To Store
Once the loaf has completely cooled, wrap it tightly in plastic wrap and keep it at room temperature for up to 3 days or in the refrigerator for as long as 5 days.
Recipe Variations
Use pumpkin spice—
You can replace the spices with a total of 1 and 1/2 teaspoons of pumpkin pie spice. Alternatively, if you don’t have some less common spices like cloves or allspice, you can substitute them with pumpkin pie spice (for instance, if you’re missing 1/8 teaspoon of ground cloves, just use 1/8 teaspoon of pumpkin pie spice).
Use different chocolate chips—
Darker chocolate chips (6070%) will add some richness and a bit of bitterness to the pumpkin bread. Conversely, semisweet, milk chocolate, or even white chocolate chips can be a delightful alternative for those who prefer sweeter flavors.
Use chocolate chunks instead of chips—
If you prefer, you can replace the chips with chocolate chunks or even chop a dark chocolate bar into pieces and mix in those irregular chocolate bits.
Add nuts—
You can swap out the chocolate for 1 cup of chopped toasted nuts (like pecans or walnuts). Alternatively, add 1/2 cup of nuts in addition to the chocolate.
Stir in ginger—
Instead of chocolate, you can include 3/4 cup of chopped candied ginger.
Nutritional Information (per portion)
509 Calories
21g Fat
75g Carbohydrates
7g Protein
View Complete Nutrition Label×
Nutritional Information
Portions: 8
Amount per portion
Calories 509
% Daily Value
Total Fat 21g 27%
Saturated Fat 5g 23%
Cholesterol 71mg 24%
Sodium 379mg 16%
Total Carbohydrate 75g 27%
Dietary Fiber 4g 13%
Total Sugars 46g
Protein 7g
Vitamin C 2mg 11%
Calcium 101mg 8%
Iron 4mg 22%
Potassium 274mg 6%
The % Daily Value (DV) indicates how much a nutrient in one serving of food contributes to your daily diet. The advice is based on a daily intake of 2,000 calories for general nutrition.
