Pumpkin Bread Recipe (No Mixer!) - Sally's Baking Addiction

Pumpkin Bread Recipe (No Mixer!) - Sally's Baking Addiction

Muffin version

https://sallysbakingaddiction.com/pumpkin-muffins-recipe/

Ingredients

1 and 3/4 cups (219g) all-purpose flour (spooned & leveled)

1 teaspoon baking soda

2 teaspoons ground cinnamon

1/4 teaspoon ground nutmeg

1/4 teaspoon ground cloves

1/4 teaspoon ground ginger

3/4 teaspoon salt

2 large eggs, at room temperature

1/2 cup (100g) granulated sugar

3/4 cup (150g) packed light or dark brown sugar

1 and 1/2 cups (340g) pumpkin puree (canned or fresh)

1/2 cup (120ml) vegetable oil, canola oil, or melted coconut oil

1/4 cup (60ml) orange juice or milk

2/3 cup (120g) semi-sweet chocolate chips optional

Bread Instructions

Preheat the oven to 350°F. Grease a metal 9×5-inch loaf pan.

In a large bowl, whisk the flour, baking soda, cinnamon, nutmeg, cloves, ginger, and salt together until combined.

In a medium bowl, whisk the eggs, granulated sugar, and brown sugar together until combined. Whisk in the pumpkin, oil, and orange juice or milk.

Pour the wet ingredients into the dry ingredients and gently mix together using a rubber spatula or a wooden spoon. Do not over-mix. Gently fold in the chocolate chips, if including.

Pour the batter into the prepared loaf pan. Bake for 55–65 minutes, loosely cover the bread with aluminum foil halfway through to prevent the top from getting too brown.

Allow the bread to cool completely in the pan on a wire rack before removing and slicing.

Muffin Instructions

Preheat oven to 425°F (218°C). Grease a 12-count muffin pan or line with cupcake liners.

In a large bowl, whisk the flour, baking soda, cinnamon, pumpkin pie spice, ginger, and salt together until combined. Set aside.

In a medium bowl, whisk the oil, granulated sugar, brown sugar, pumpkin puree, eggs, and milk together until combined. Pour the wet ingredients into the dry ingredients, and then fold everything together gently just until combined and no flour pockets remain.

Spoon the batter into liners, filling them all the way to the top.

Bake for 5 minutes at 425°F, then, keeping the muffins in the oven, reduce the oven temperature to 350°F (177°C). Bake for an additional 16–17 minutes or until a toothpick inserted in the center comes out clean. The total time these muffins take in the oven is about 21–22 minutes, give or take. Allow the muffins to cool for 5 minutes in the muffin pan before enjoying. 

Cover tightly and store at room temperature for up to 1 week.