Best Spiced Pumpkin Bread With Cinnamon Chips

Because who DOESN'T need a little pumpkin in their bread!

Hey Loves!

FALL is here!! YAY!! My favorite season and what says fall more than spiced pumpkin bread? Delicious and moist, melt in your mouth GOODNESSS!! I've made various different recipes in the past and this has been my go to in fall. Unlike many goodies that float around this time of year, these aren't incredibly sweet, which is what me and my husband typically enjoy.

I used to bake a lot in my early 20's, but now, not as much. Stopping was always something that I've regretted so I've been pushing myself to bake more these days. I used to bake all of the birthday cakes and sweets for my family and I was really good with baking and decorating wonderful things. This sucks for my husband because he hasn't had the chance, until recently, to try my baked goods. Now he says I need to do this more often, considering we made 4 loaves, gave 2 away and ate the rest in a matter of a couple days.

So, without further ado, here is my version of a pumpkin bread!


Unbleached Flour - 2 Cups, sifted
Baking Powder - 1 Tablespoon
Pumpkin Pie Spice - 2 Tablespoons
Cinnamon - 1 Tablespoon
Eggs - 3, medium
Raw Cane Sugar - 1 Cup
Canned Pumpkin - 2 Cups (make sure it's unsweetened or be prepared for the sweetness)
Butter - 1/4 Cup, softened
Unsweetened Almond Milk - 1/2 Cup (I used vanilla flavored but it doesn't matter too much)
Himalayan Pink Salt - 1/4 Teaspoon
Cinnamon Chips - 2 Cups

The first thing to do is to get the oven to preheat to 350 degrees.

Next, put all of the wet ingredients into the bowl of your mixer: the eggs, canned pumpkin, butter and almond milk. Using the whisk attachment, get it all nice and incorporated. The whisk will help whip the mixture slightly and lighten it up.

Now, in a separate bowl, mix the dry ingredients with a fork or whisk: the flour, baking powder, pumpkin pie spice, cinnamon, sugar and salt. When everything is mixed, now it's the time to add it to the wet ingredients.

Turn the mixer on and set it to a low-medium speed. Pour in about half of the dry ingredients. Let the whisk mix the dry and wet ingredients until they are fully mixed. Then add the remaining dry ingredients and let it mix until that is incorporated and you have a cohesive batter.

Once you're satisfied with the batter consistency, flip up the mixer and remove the whisk attachment to give yourself some room. Then dump in the cinnamon chips and fold them into the batter with a spatula.

About this time, the oven should be heated up or nearly there. That means we are almost done. Get out some loaf pans, this will either make 2 normal sized loaves or 4 mini loaves, like I have done. Whichever you go with, make sure you grease the inside well with a non-stick spray or butter. When the pans are greased, spoon in batter until the pans are full. You can tap the pans against the counter to make sure the batter fills the spaces.

Go ahead and put the loaf pans in the oven. If you are using the mini loaves, I suggest placing them on a larger tray to make the easier to handle. Once the pans are in the oven, they will bake for about 45 minutes. At that time, stick a toothpick into the loaves to check for doneness. The toothpick should come away clean. If the toothpick has dough stuck to it, let the loaves bake for an extra 5 to 10 minutes.

When the loaves are done, remove them from the oven and set the pans on top of a cooling rack for about 5 to 10 minutes, until they are cool enough to handle. When they are, go ahead and remove the loaves from the pans and let them cool for a few more minutes on the cooling rack by themselves.

Now, the moment you've been waiting for! Cut yourself off a slice and spread some butter on it and tell me that isn't fall in one beautiful bite!

You can enjoy this with simple butter, jams and jellies, maybe some peanut butter. You could even make some simple frosting like for a cinnamon roll and pour it over a slice of this and make it more sweet. What do you like to eat with something like this? Please leave a comment and share this recipe with your friends. Enjoy and have a great day!

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Best Spiced Pumpkin Bread With Cinnamon Chips
In celebration of the coming Fall, here is a delicious pumpkin bread that's not too sweet and flavored with some good cinnamon chips. Enjoy!
  • 2 Cups, sifted Unbleached Flour
  • 1 Tbsp. Baking Powder
  • 2 Tbsp. Pumpkin Pie Spice
  • 1 Tbsp. Cinnamon
  • 3 Eggs
  • 1 Cup Sugar in the Raw
  • 2 Cups Canned Pumpkin
  • 1/4 Cup, softened Butter
  • 1/2 Cup Unsweetened Almond Milk
  • 1/4 tsp. Himalayan Pink Salt
  • 2 Cups Cinnamon Chips
Preheat Oven to 350 degrees. In the stand mixer bowl, add the wet ingredients: eggs, pumpkin, butter and almond milk. Mix them together with the whisk attachment until well incorporated. In a separate bowl, mix the dry ingredients together with a fork: flour, baking powder, pumpkin pie spice, cinnamon, sugar and salt.With the mixer running at low-medium speed, add half of the dry ingredients until completely mixed in. Then add the rest of the dry ingredients. Mix until all of the dry ingredients are incorporated with the wet and the batter is smooth.Remove the attachment and dump in the cinnamon chips. Fold them into the batter with a spatula.Grease your loaf pans. Either two regular loaf pans or 4 mini loaf pans. Pour equal amounts of batter into them. Tap the pans against the counter to fill in the spaces evenly.Bake the loaves for 45 minutes or until a toothpick is stuck in them and comes out clean.Remove loaves from the oven and let cool on a cooling rack for 5 to 15 minutes.Nutrition:

Calories: 313
Fat: 12g
Protein: 5.5g
Net Carbs: 42.5g
Prep time: Cook time: Total time: Yield: 2 Full size Loaves or 4 Mini Loaves

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