Wolfpack Pumpkin Bread
Deanna Dannels, Dean of the College of Humanities and Social Sciences
Prep Time
20 mins
Cook Time
Small loaves: 45-50 mins; Large loaves: 65-70 mins
Ingredients
- 1 3/4 cup(s) flour
- 1 teaspoon(s) baking soda
- 1 teaspoon(s) cinnamon
- 1/2 teaspoon(s) salt
- 1/2 teaspoon(s) nutmeg
- 1/4 teaspoon(s) ground ginger
- 1/4 teaspoon(s) cloves
- 1/2 cup(s) butter
- 1 cup(s) sugar
- 2 whole eggs
- 3/4 cup(s) pumpkin (canned or fresh, roasted; if fresh, increase to 1 cup)
- 1 cup(s) chocolate chips (or more or less, depending on preference)
Instructions
1. Spray loaf pans with nonstick spray, dust with flour, and tap out the excess. Preheat oven to 350°F.
2. In a medium bowl, whisk together the flour, baking soda, cinnamon, salt, nutmeg, ginger, and cloves. Set aside.
3. In a large bowl, beat the butter and sugar with an electric mixer on medium speed until pale and fluffy.
4. Add the eggs one at a time, mixing well after each until smooth.
5. Set mixer to low speed. Add 1/4 cup of the flour mixture, then a spoonful of pumpkin. Alternate back and forth until incorporated, starting and ending with the flour mixture.
6. Gently stir in the chocolate chips with a spatula.
7. Divide batter into prepared pans, filling each about 3/4 full.
8. Bake for 45–50 minutes for small loaves, or 65–70 minutes for large loaves.
9. Insert a toothpick into the center of the loaf. When it comes out clean with no wet batter, remove from oven and cool.
2. In a medium bowl, whisk together the flour, baking soda, cinnamon, salt, nutmeg, ginger, and cloves. Set aside.
3. In a large bowl, beat the butter and sugar with an electric mixer on medium speed until pale and fluffy.
4. Add the eggs one at a time, mixing well after each until smooth.
5. Set mixer to low speed. Add 1/4 cup of the flour mixture, then a spoonful of pumpkin. Alternate back and forth until incorporated, starting and ending with the flour mixture.
6. Gently stir in the chocolate chips with a spatula.
7. Divide batter into prepared pans, filling each about 3/4 full.
8. Bake for 45–50 minutes for small loaves, or 65–70 minutes for large loaves.
9. Insert a toothpick into the center of the loaf. When it comes out clean with no wet batter, remove from oven and cool.