This pumpkin bread could not be easier to make, and it’s really yummy. Equipment-wise, all you need is a good whisk and a *really* large mixing bowl. You can bake this in a 10″ tube pan or two standard 9″x5″ loaf pans. I like that this it’s a big recipe, but you could cut it in half and bake it in one loaf pan if you’d perfer.
Adapted from http://www.kingarthurflour.com/recipes/easy-pumpkin-bread-recipe
- 1/3 cup (77g) neutral oil (such as avocado or canola)
- 1/4 cup (57g) brown sugar
- 1 cup (206) granulated sugar
- 2 eggs
- 7.5 oz (212g) pure pumpkin (half a normal can)
- 1/3 cup (77ml) milk (can use a non-dairy milk)
- 1 and 2/3 cups (195g) all purpose flour
- 1/4 tsp baking soda
- 1 tsp baking powder
- 3/4 tsp kosher salt
- Pinch of nutmeg
- Large pinch of ground ginger
- Large pinch of cinnamon
- 3/4 cup (112g) chocolate chips (I like Trader Joe's or Ghirardelli semi-sweet)
- Spray or line a muffin tin with 12 wells. Preheat oven to 350° F.
- In a really big bowl, whisk together the oil and the sugars. When combined, add each egg one at a time, then whisk in the pumpkin and milk.
- Over the wet ingredients, add the flour, baking soda, baking powder, salt, nutmeg, ginger, and cinnamon. Whisk until mostly smooth.
- Gently mix in the chocolate chips, saving a few to sprinkle on top of each muffin before baking. Divide the batter into the muffin tin. It can come 3/4 of the way up.
- Bake for 20-25 mins, until the muffins spring back when lightly pressed or a cake tester inserted in the center comes out clean.
- Cool in the pan for 10 minutes before attempting to unmold,
Jeremy Scheck spent high school perfecting his signature cupcakes, making quiches and coffee cake by the dozen at a local bakery, and teaching cooking demonstrations at Williams-Sonoma. As a 10th grader in 2016, he began documenting his favorite recipes on a blog called The After School Bakery. In college, Jeremy learned to make 50 gallons of ice cream in the food science lab, how to prune grape vines in the teaching vineyard, the best way to milk a cow in Northern Italy, and why film photography is an art worth saving. As a sophomore in 2020, he traded blog photos for video and became a TikTok culinary sensation. Jeremy has been featured on the Today show, The Washington Post, Bloomberg, BBC Radio, People, and Access Hollywood, among others. Jeremy is a graduate of Cornell University with a double major in Spanish and Italian, and significant coursework in food science. He lives in Brooklyn, NY. Learn more about Jeremy.