Pumpkin Bread

Start your Fall baking this year with this Classic Pumpkin Bread Recipe! Sweet, comforting and just the right amount of spice. After you make this recipe, be sure to check out my 15 *must try* Pumpkin Desserts for Fall. A little something for everyone!

baked pumpkin bread in a parchment paper lined loaf pan topped with pepitas

Keeping Pumpkin Bread Soft and Sweet

I think the best part of homemade Pumpkin Bread is how soft, sweet and spicy it is every time! So delicious pulled out of the oven plain or with a slathering of honey butter. SO good! But not all pumpkin bread is created equal. Here is how to keep yours extra moist:

  • Use Butter and Oil: I like the combination of both butter AND a light colored oil (like vegetable or canola) to not only give flavor, but to keep the entire pumpkin loaf moist.
  • Adding Pumpkin: just like a banana bread is kept nice and moist because of the banana, this pumpkin bread stays moist because of the addition of pumpkin puree. (Libby’s is my favorite.)
  • Use a Light Colored Loaf Pan: The darker the pan the crispier and the darker the edges get. I like using these Aluminized Steel Loaf Pans from USA pans. They are heavy duty, don’t warp and evenly bake your loaf without those super dark edges.
  • Do Not Overbake: we have all eaten over-baked bread before and know it’s not good. To ensure we get perfectly cooked, moist pumpkin bread, start checking for doneness after 30 minutes with a toothpick. It’s better to start checking it too early than pull it out too late.

How to Make Pumpkin Bread

For full details on how to make pumpkin bread, see the printable recipe card down below 🙂

Make the Batter

In a large bowl, mix oil, butter, and sugars until well combined. Stir in eggs, vanilla, and pumpkin until smooth. Gently stir in dry ingredients until a uniform batter has formed. Scrape sides to ensure no lumps are present.

Pour prepared batter into a greased and parchment paper lined loaf pan. Spread it evenly across the top and sprinkle with pepitas, if desired.

Try Not to Overmix

For a basic white bread recipe or pizza dough, you want to knead the dough to build up gluten to create a chewy, yummy texture that we all know and love about bread. A cakey, sweet, non-yeasted bread like this pumpkin bread isn’t something we want to be chewy. We want it to be soft like cake which means we do not want to over mix the batter. Over mixing means continuing to stir the batter after the dry ingredients have been incorporated. This leads to gluten which leads to a chewy or gummy finished product which is what we don’t want! So, once the flour is incorporated, stop stirring. A few small lumps are ok!

Bake + Cool

Bake 45-50 minutes at 350 degrees F or until a toothpick comes out with a few moist crumbs. Cool 10 minutes before loosening edges and removing loaf from pan. Slice into pieces and serve warm or at room temperature.

The pumpkin loaf will slice perfectly if it has cooled completely. It will be delicious warm, but the pieces won’t look as nice. Also, using a nice sharp serrated knife to get through those pepitas on top of the loaf is key.

pumpkin bread batter in a glass bowl

Storing Pumpkin Bread

This pumpkin bread can be stored either at room temperature for up to 3 days or in the refrigerator for 5 days. As long as it is an airtight container, it should stay fresh! Obviously the longer you wait to enjoy, the less ‘fresh’ it will taste. To breathe new life into your pumpkin bread, reheat a slice or two in a toaster oven or zap in the microwave 10 seconds or so. The entire intact loaf will stay moist much longer than slices of pumpkin bread (the less surface area that is exposed to air, the better.)

Can I Freeze Pumpkin Bread?

Yes, you can freeze pumpkin bread! Simply wrap it with plastic wrap a couple of times over and then put it into a plastic freezer bag. This will prevent it from getting freezer burn. Freeze for up to three months! To serve, thaw in the fridge overnight or on the counter for a couple of hours unwrapped. Reheat, if desired.

Jazzing Up Your Pumpkin Bread

I realize that you may have only thought of pumpkin chocolate chip bread as the only way to customize this recipe…NOT SO! You can add in pepitas, nuts (pecans or walnuts), raisins, craisins or even some orange zest for a nice tasty kick. Have you ever tried Pumpkin Swirl Donut Bread? It’s based off of my viral Cinnamon Swirl Donut Bread but with a spicy, pumpkin kick! SO good!

Also consider turning leftover pumpkin bread into French Toast. Oh mama, is it good! Especially with some Cinnamon Roll Syrup up on top. Swoon. If that isn’t Fall on a plate, I don’t know what is.

More Pumpkin Bread Recipes to Try!

If you loved this recipe you’ll love my other Pumpkin Bread recipes I’ve developed throughout the years too:

The printable recipe card is down below! Make this soon friends 🙂

top down view of pumpkin bread in loaf pan

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Pumpkin Bread

Start your Fall baking this year with this Classic Pumpkin Bread recipe! Sweet pumpkin flavor with just the right amount of spice.
Course Breads, Breakfast, Dessert, Snack
Cuisine American
Keyword Pumpkin Bread, Pumpkin Bread Recipe
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings 12 servings
Calories 215kcal
Author Lauren Brennan

Ingredients

Instructions

  • Preheat oven to 350 degrees. Line a light-colored loaf pan (8 1/2″ x 4 1/2″ x 2 3/4” high) with parchment paper then grease with nonstick cooking spray. Set aside.
  • In a large bowl, mix oil, butter, and sugars until well combined.
    butter, oil, sugar and brown sugar mixed in a glass bowl
  • Stir in eggs, vanilla, and pumpkin until smooth.
    pumpkin puree, eggs and sugar mixture, unmixed, in a glass bowl
  • Gently stir in dry ingredients until a uniform batter has formed. Scrape sides to ensure no lumps are present.
    pumpkin bread batter in a glass bowl
  • Pour prepared batter into pan. Spread it evenly across the top. Sprinkle with pepitas, if desired.
    pumpkin. bread batter in a parchment paper lined loaf pan sprinkled with green pepitas
  • Bake 45-50 minutes or until a toothpick comes out with a few moist crumbs.
    baked pumpkin bread in a parchment paper lined loaf pan topped with pepitas
  • Cool 10 minutes before loosening edges and removing loaf from pan. Slice into pieces and serve warm or at room temperature.
    sliced pumpkin bread on a cutting board

Nutrition

Calories: 215kcal | Carbohydrates: 31g | Protein: 3g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 37mg | Sodium: 146mg | Potassium: 100mg | Fiber: 1g | Sugar: 18g | Vitamin A: 1747IU | Vitamin C: 1mg | Calcium: 36mg | Iron: 1mg

The post Pumpkin Bread appeared first on Lauren’s Latest.

Originally posted at Laurens Latest

Pumpkin Bars

These Pumpkin Bars are the ultimate Fall dessert! A simple and tender pumpkin spice cake, topped with warm brown butter icing that you pour over the top of the warm cake once it comes out of the oven! It’s addicting and will become your new obsession. I love pumpkin chocolate chip bread and pumpkin cobbler as much as the next person, but these pumpkin bars might just take the cake. It’s *THAT* good.

pumpkin bars with fork

Why My Pumpkin Bars Reign Supreme

There are so many reasons these pumpkin bars reign supreme over other similar recipes! This recipe is made in one bowl with super simple ingredients. It stays moist because I use oil and greek yogurt. It bakes in no time at all because I use a sheet pan. The final texture is soft with a moist crumb. I love the warmth of the cinnamon and the nutmeg.

But the best part is the warm browned butter icing that you make on the stove and pour overtop of the hot cake. That is what makes this taste so darn good and helps keep the cake so so moist and soft. In the dessert world, this is like the hotter, more popular cousin of a Texas Sheet Cake. That is what this is.

wet ingredients pumpkin bars recipe

Pumpkin Bar Basics

While this recipe for Pumpkin Bars is probably pretty similar to others on the internet, using lots of pantry ingredients, there is a rhyme and reason why I use what I use. Here’s a quick run down:

  • Canola Oil, Pumpkin and Greek Yogurt keep the cake moist. To get that delicious, soft and tender cake, I like using a light colored oil (canola or vegetable oil) instead of butter. While butter is great for flavor, I prefer the oil. Also 100% canned pumpkin, like Libby’s, plus the addition of plain greek yogurt helps keep that tender crumb.
  • Use Both Granulated and Brown Sugars. I like using both obviously for sweetness, but the brown sugar adds color, depth of flavor and moisture because of the molasses.
  • Cinnamon and Nutmeg are my favorite spices to use in this pumpkin bar recipe. Of course you can use pumpkin pie spice if that’s what you have or that is what you prefer. I just love this combo without ginger.
  • The Brown Butter Icing is delicious. Don’t skip it! While cream cheese frosting is the traditional topping, I just much prefer the flavor of the toasted milk solids in the browned butter stirred together with the powdered sugar, vanilla and milk. Yum! See notes below on using Cream Cheese Frosting.
mixed batter

How to Make Pumpkin Bars

Here’s a quick run down on how to make this pumpkin bar recipe. It’s easier to make than you think! Scroll to the bottom for more detailed directions and increments.

Prepare Your Pan and Preheat Oven

Preheat oven. Spray a lightly colored half sheet pan with nonstick cooking spray and set aside.

{If you’re making this for a potluck or larger gathering, I would recommend lining your half sheet pan with parchment paper for easy serving. Not necessary, but still helpful.}

Make the Batter

In a large bowl, combine every single ingredient EXCEPT THE FLOUR and whisk until smooth. Oil, two kinds of sugar, eggs, vanilla, greek yogurt (or sour cream), pumpkin puree, salt, spices and baking soda. Stir in the flour until *just* combined.

Bake the Pumpkin Bars

Pour into a half sheet pan and smooth the top. Bake until cooked completely + a toothpick inserted into the center comes out clean.

brown butter glaze

Make the Brown Butter Icing

After cake has come out of the oven, make the glaze/icing: melt butter in a small saucepan over medium heat. As it continues to cook, it should start to foam, smell nutty and you should see little brown specks appear. Remove from heat. Whisk in milk, powdered sugar, vanilla and spices.

Top Pumpkin Bars with Icing

Pour hot glaze over warm cake and spread to smooth over the top of the cake. Use a butter knife or the back of a spoon to ensure the glaze gets across the entire cake. There should be plenty. This icing will help keep the cake moist for days.

Cool, Cut + Serve

Cool to room temperature or at least 30 minutes to mostly set the icing before cutting into bars and serving. I have definitely enjoyed these really warm, right after I poured over the icing and didn’t hate it (actually, it was fabulous) but the icing did run off the side of the cake where I pulled my piece out. I do suggest letting the icing set up at least for a few minutes before serving. You’ll know when it’s ready when it starts to crinkle as you cut the pumpkin bars into slices. See photo below.

Cream Cheese Frosting vs Brown Butter Icing

Classic Pumpkin Bars call for Cream Cheese Frosting as a topping, and while I love cream cheese frosting, I feel like the pumpkin flavor and warmth of the cinnamon and nutmeg are brought out more if you pour over a brown butter icing. The toasted milk solids in the butter (the speckles that turn brown when you toast it) taste almost like a sweet buttery maple syrup when whisked together with powdered sugar, vanilla and milk. Plus, pouring over the warm glaze locks in moisture.

Obviously, if you prefer cream cheese frosting, use this recipe and frost your Pumpkin Bars with that. Honestly, its a fabulous sweet and tangy flavor that pairs well, too. It’s just my personal preference to use the warm glaze. To each her own!

Pumpkin Bars recipe

Storing Pumpkin Bars

I find the easiest way to keep these fresh is cooling completely with glaze over top and covering well with plastic wrap on the counter. Cut into bars when you are ready to serve. As long as the bars are covered, they should last 3 days on the counter. No need to refrigerate.

If you frosted with this cream cheese frosting recipe, cover well with plastic wrap and refrigerate for up to 4 days.

pumpkin bars

Love Pumpkin Bars? Try These Other Pumpkin Recipes:

Whether you are making pumpkin bars for a crowd or just want a sweet treat this Fall, this recipe will hit the spot. Be sure to pin/print/bookmark/save this recipe so you don’t lose it. She’s a good one you will want to make again and again.

Have a great day, friends!

pumpkin bars

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Homemade Pumpkin Bars

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These Pumpkin Bars are the ultimate Fall dessert! A simple and tender pumpkin spice cake, topped with warm brown butter icing that you pour over the top of the warm cake once it comes out of the oven! It’s addicting and will become your new obsession. It’s *THAT* good.
Course Dessert
Cuisine American
Keyword pumpkin bars, pumpkin cake, pumpkin dessert
Prep Time 20 minutes
Cook Time 20 minutes
Cooling Time 30 minutes
Total Time 40 minutes
Servings 20
Calories 323kcal
Author Lauren

Ingredients

For the cake:

For the icing:

Instructions

  • Preheat oven to 350 degrees. Spray a lightly colored half sheet pan with nonstick cooking spray and set aside.
  • In a large bowl, whisk together oil, granulated sugar, brown sugar, eggs, pumpkin, yogurt, baking soda, cinnamon, nutmeg, salt and vanilla until mostly smooth. A few small lumps of brown sugar is fine.
  • Pour in flour and stir until just combined. Pour into prepared baking sheet and smooth the top as best as you can. Bake 15-20 minutes or until toothpick comes out clean after being inserted.
  • After cake has come out of the oven, make the glaze/icing: melt butter in a small saucepan over medium heat. As it continues to cook, it should start to foam, smell nutty and you should see little brown specks appear. Remove from heat.
  • Whisk in milk, powdered sugar, vanilla, cinnamon, nutmeg and nuts if desired. Pour hot icing over warm cake and spread to smooth the top.
  • Let cake come to room temperature or cool at least 30 minutes before cutting and serving. I mean, you can totally eat this hot, but I prefer it lukewarm or at room temp.

Nutrition

Calories: 323kcal | Carbohydrates: 55g | Protein: 3g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 31mg | Sodium: 167mg | Potassium: 91mg | Sugar: 44g | Vitamin A: 670IU | Vitamin C: 0.6mg | Calcium: 32mg | Iron: 1mg

The post Pumpkin Bars appeared first on Lauren’s Latest.

Originally posted at Laurens Latest

Pumpkin Chocolate Chip Bread

Moist, sweet and cakey, this Pumpkin Chocolate Chip Bread recipe is beyond good. Filled with chocolate and baked to perfection, it’s the perfect fall treat! If you don’t love chocolate, try my Pumpkin Swirl Donut Bread or Cinnamon Swirl Donut Bread.

pumpkin Chocolate Chip bread

Pumpkin Chocolate Chip Bread | The Perfect Fall Treat

I’m sort of in love with my Pumpkin Chocolate Chip Bread. I’ve been sitting on this recipe, making it the same way for the past six weeks because I wanted to *be sure* it was good. Friends, we are there! Its just the right amount of sweetness balanced with spice, pumpkin and chocolate…basically everything pumpkin bread should be.

Main Ingredients Needed

This Pumpkin Chocolate Chip Bread yields a moist, sweet cakey loaf that is all sorts of pumpkin and chocolate. It’s made in one bowl, poured into one loaf pan and topped with chocolate. Then it’s baked in a light-colored loaf pan for about an hour. But first, you need these ingredients!

  • Salted Butter – softened! You can use unsalted if that’s what you have, just add an extra pinch of salt with the dry ingredients.
  • Canola Oil – this makes the loaf pleasantly moist. Vegetable oil can be used instead, if that’s what you have on hand.
  • Granulated Sugar – to sweeten of course.
  • Pumpkin Puree – you can either use canned or make your own homemade pumpkin puree.
  • Eggs – this adds structure and helps the bread rise a bit.
  • Vanilla – for flavoring.
  • All-Purpose Flour – adds structure to the bread and fills it out.
  • Baking Powder – helps the bread rise.
  • Salt – to balance and compliment flavors.
  • Buttermilk – extra moisture comes from this ingredient that creates an extra soft pumpkin bread. If you don’t have buttermilk on hand mix together 1/4 cup of milk and 1/4 teaspoon of white vinegar.
  • Semi-Sweet Chocolate Chips – chocolate and pumpkin is always a good pairing. Switch out for white chocolate, dark chocolate or even nuts if you want. I would go with walnuts or pecans.
Pumpkin Chocolate Chip Bread

How to Make Pumpkin Chocolate Chip Bread

Now with those helpful tips in mind and the ingredients gathered, you’re ready to make the best pumpkin bread ever. For full recipe details and ingredient measurements, be sure to scroll down to the recipe card at the bottom of the post.

Combine Wet Ingredients

Preheat oven. Grease light colored loaf pan with non-stick cooking spray and set aside. In a large bowl, mix oil, butter and, sugar until well combined. Stir in eggs, vanilla and, pumpkin until smooth. 

Add in Dry Ingredients, Buttermilk, Chocolate Chips

Gently stir in dry ingredients and buttermilk until it’s uniform batter has formed. Scrape sides to ensure no lumps are present. Stir in 3/4 cup chocolate chips. Pour into prepared pan and top with remaining 1/4 cup chocolate chips.

Bake, Cool + Serve

Bake in the lower half of the oven until completely baked. Remove from oven and cool (at least 15 mins) before removing from pan. Slice and serve.

Pumpkin Bread

Pro Tips for Making the Best Pumpkin Chocolate Chip Bread

To get the best results with this pumpkin bread recipe you will want to:

  • Stir the flour in until just combined. Meaning, don’t stir it like crazy because you don’t want to develop any gluten. Gluten = chewy. For a loaf that is basically a cake, you’ll want it to be tender like a cake. So, don’t overthink it and don’t over mix.
  • Use a light-colored loaf pan… and parchment paper if you can swing it. These are the ones I own and I couldn’t recommend them enough. They are fabulous. Dark pans tend to lead to crispy, dark edges. We do not want that for this loaf! Also, bake the loaf in the lower half of the oven. If you do happen to use a darker pan, reduce oven temperature to 325 degrees and start checking doneness at 45 minutes in. You don’t want it to burn.
  • Let it cool before removing from the pan. Not cooled completely but cooled enough that it won’t fall apart once it’s been removed from the pan. 15 – 20 minutes after bake time is a good sweet spot. You shouldn’t have to use oven mitts to remove it from the pan. Everything can be very warm to the touch still, but its too hot if you have to use oven mitts. And of course, eat it warm!

Storing Options

The amazing thing about Pumpkin Chocolate Chip Bread is that it can be made ahead of time! It is best served warm (isn’t any baked good?) but it is also delicious at room temperature.

Room temperature or In the fridge– Normally, this recipe can last for up to 3 days stored at room temperature. The longer it sits, the more crumbly and dry it gets. Warming will help with this, but storing it in the refrigerator would be preferred, especially if you’re wanting this to last beyond 3 days. Storing this pumpkin bread in the fridge will actually extend its shelf like as long as its wrapped well or in an airtight container.  That way you can make it a couple of days in advance and keep it fresh in the fridge. Simply eat cold or reheat for 10 seconds per slice in the microwave.

Freezing Pumpkin Bread– Bake accordingly and let the loaf cool completely. Then wrap it with plastic wrap a couple of times over and then put into a plastic freezer bag. This will prevent it from getting freezer burn. When stored this way, Pumpkin Bread can last for up to 3 months! Now that is fall meal prepping.

Pumpkin Bread Recipe

More Pumpkin Recipes to Try:

Everyone should have a plethora of pumpkin recipes and this pumpkin chocolate chip bread recipe definitely needs to make it to your recipe box. It always is delicious, always goes over well and always gets finished first.

So print, bake, eat, repeat. Have a great day, friends!

Moist, sweet and cakey, this Pumpkin Chocolate Chip Bread recipe is beyond good. Filled with chocolate and baked to perfection, it’s the perfect fall treat! Step aside Zucchini Bread. Take a seat Cinnamon Swirl Donut Bread. We are ready for all things pumpkin!

pumpkin Chocolate Chip bread

Pumpkin Chocolate Chip Bread | The Perfect Fall Treat

I’m sort of in love with my Pumpkin Chocolate Chip Bread. I’ve been sitting on this recipe, making it the same way for the past six weeks because I wanted to *be sure* it was good. Friends, we are there! Its just the right amount of sweetness balanced with spice, pumpkin and chocolate…basically everything pumpkin bread should be.

Main Ingredients Needed

This Pumpkin Chocolate Chip Bread yields a moist, sweet cakey loaf that is all sorts of pumpkin and chocolate. It’s made in one bowl, poured into one loaf pan and topped with chocolate. Then it’s baked in a light-colored loaf pan for about an hour. But first, you need these ingredients!

  • Salted Butter – softened! You can use unsalted if that’s what you have, just add an extra pinch of salt with the dry ingredients.
  • Canola Oil – this makes the loaf pleasantly moist. Vegetable oil can be used instead, if that’s what you have on hand.
  • Granulated Sugar – to sweeten of course.
  • Pumpkin Puree – you can either use canned or make your own homemade pumpkin puree.
  • Eggs – this adds structure and helps the bread rise a bit.
  • Vanilla – for flavoring.
  • All-Purpose Flour – adds structure to the bread and fills it out.
  • Baking Powder – helps the bread rise.
  • Salt – to balance and compliment flavors.
  • Buttermilk – extra moisture comes from this ingredient that creates an extra soft pumpkin bread. If you don’t have buttermilk on hand mix together 1/4 cup of milk and 1/4 teaspoon of white vinegar.
  • Semi-Sweet Chocolate Chips – chocolate and pumpkin is always a good pairing. Switch out for white chocolate, dark chocolate or even nuts if you want. I would go with walnuts or pecans.
Pumpkin Chocolate Chip Bread

How to Make Pumpkin Chocolate Chip Bread

Now with those helpful tips in mind and the ingredients gathered, you’re ready to make the best pumpkin bread ever. For full recipe details and ingredient measurements, be sure to scroll down to the recipe card at the bottom of the post.

Combine Wet Ingredients

Preheat oven. Grease light colored loaf pan with non-stick cooking spray and set aside. In a large bowl, mix oil, butter and, sugar until well combined. Stir in eggs, vanilla and, pumpkin until smooth. 

Add in Dry Ingredients, Buttermilk, Chocolate Chips

Gently stir in dry ingredients and buttermilk until it’s uniform batter has formed. Scrape sides to ensure no lumps are present. Stir in 3/4 cup chocolate chips. Pour into prepared pan and top with remaining 1/4 cup chocolate chips.

Bake, Cool + Serve

Bake in the lower half of the oven until completely baked. Remove from oven and cool (at least 15 mins) before removing from pan. Slice and serve.

Pumpkin Bread

Pro Tips for Making the Best Pumpkin Chocolate Chip Bread

To get the best results with this pumpkin bread recipe you will want to:

Incorporate Flour Until Just Combined

The last thing you want to do is beat this pumpkin bread batter once it’s made. Experienced bakers know you don’t want to stir like crazy because you don’t want to develop any gluten. Gluten = chewy. For bread or pizza dough, that’s exactly what you want and you knead the dough to form that gluten to create that chewy texture. Not for cookies, cakes or loaves like this. For a loaf that is basically a cake, you’ll want it to be tender like a cake. So, don’t overthink it and don’t over mix. Once the trace of flour is gone, you are done.

Use a Light-Colored Loaf Pan

…and parchment paper if you can swing it. These are the loaf pans I own and I couldn’t recommend them enough. They are fabulous. Dark (teflon) pans tend to lead to crispy, dark edges. (Hard pass.) If you do happen to use a darker pan, reduce oven temperature to 325 degrees and start checking doneness at 45 minutes in. Also, baking the loaf in the lower half of the oven will help promote even cooking and help minimize those crispy edges.

Let Pumpkin Bread Cool Before Removing From Pan

Not cooled completely but cooled enough that it won’t fall apart once it’s been removed from the pan. 15 – 20 minutes after bake time is a good sweet spot. Another reason why lining your pan with parchment paper is important! It makes removal so much simpler. You shouldn’t have to use oven mitts to remove it from the pan. Everything can be very warm to the touch still, but let it cool a little more if you’re having to use the mitts. And while you’ll get gorgeous slices of this pumpkin bread completely cooled, I’d recommend eating it warm! Yum!

Storing Options

The amazing thing about Pumpkin Chocolate Chip Bread is that it can be made ahead of time! It is best served warm (isn’t any baked good?) but it is also delicious at room temperature.

Room temperature or in the fridge– Normally, this recipe can last for up to 3 days stored at room temperature. The longer it sits, the more crumbly and dry it gets. Warming will help with this, but storing it in the refrigerator would be preferred, especially if you’re wanting this to last beyond 3 days. Storing this pumpkin bread in the fridge will actually extend its shelf like as long as its wrapped well or in an airtight container.  That way you can make it a couple of days in advance and keep it fresh in the fridge. Simply eat cold or reheat for 10 seconds per slice in the microwave.

Freezing Pumpkin Bread– Bake accordingly and let the loaf cool completely. Then wrap it with plastic wrap a couple of times over and then put into a plastic freezer bag. This will prevent it from getting freezer burn. When stored this way, Pumpkin Bread can last for up to 3 months! Now that is fall meal prepping.

Pumpkin Bread Recipe

More Pumpkin Recipes to Try:

Everyone should have a plethora of pumpkin recipes and this pumpkin chocolate chip bread recipe definitely needs to make it to your recipe box. It always is delicious, always goes over well and always gets finished first.

So print, bake, eat, repeat. Have a great day, friends!

Pumpkin Chocolate Chip Bread

Print

Pumpkin Chocolate Chip Bread

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Moist, sweet and cakey, this Pumpkin Bread Recipe is beyond good. Filled with chocolate and baked to perfection, it’s the perfect fall treat!
Course Breads, Breakfast, Dessert
Cuisine American
Keyword Pumpkin Bread, Pumpkin Bread Recipe, Pumpkin Chocolate Chip Bread
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 12 slices
Calories 303kcal
Author Lauren

Ingredients

Instructions

  • Preheat oven to 350 degrees. Grease light colored loaf pan (8 1/2″ x 4 1/2″ x 2 3/4” high) with non-stick cooking spray and set aside.
  • In a large bowl, mix oil, butter and, sugar until well combined. Stir in eggs, vanilla and, pumpkin until smooth. 
  • Gently stir in dry ingredients and buttermilk until it’s uniform batter has formed. Scrape sides to ensure no lumps are present. Stir in 3/4 cup chocolate chips. Pour into prepared pan and top with remaining 1/4 cup chocolate chips.
  • Bake for 50 to 60 minutes in the lower half of the oven until completely baked. Remove from oven and cool at least 15 minutes before removing from pan. Slice and serve.

Nutrition

Calories: 303kcal | Carbohydrates: 37g | Protein: 3g | Fat: 15g | Saturated Fat: 6g | Cholesterol: 42mg | Sodium: 150mg | Potassium: 174mg | Fiber: 1g | Sugar: 22g | Vitamin A: 1770IU | Vitamin C: 0.4mg | Calcium: 40mg | Iron: 2mg

The post Pumpkin Chocolate Chip Bread appeared first on Lauren’s Latest.

Originally posted at Laurens Latest

Copycat Swig Sugar Cookies

Thick, soft and sweet, you will DIE over how good these Copycat Swig Sugar Cookies are! These pressed cookies are made with really common pantry ingredients, are softly baked to keep them tender and frosted with a light pink buttercream. Faster to make than my cut-out sugar cookies and scooped directly onto the baking sheet like my Chewy Sugar Cookies.

iced swig sugar cookies on pan

Thick and Delicious Swig Sugar Cookies!

During my college days, Swig Sugar Cookies were the thing. Incase you have no idea what I’m talking about or have never heard of Swig, it is a soda stand in Arizona, Utah and Idaho that happens to serve cookies along with their soda concoctions. Year after year, they became popular because of these pressed sugar cookies that were thick and soft with light pink frosting. While they have great soda pop, they are known for their Sugar Cookies.

A True Copycat

While there are lots of copycat recipes out there, some calling for random ingredients like sour cream, it is not a true Swig Sugar Cookie copycat! Through some friends, I was able to get a copy of the ingredients list and since legally they have to list all the ingredients in order from most to least, I was able to figure out a basic recipe to work from. Then from there, I was able to make small tweaks to get these tasting as close to the original as possible. I hope you find that to be true as well! (This is exactly the method I used to create my Cinnabon Clone and we all know how much you love that recipe 😉 )

Main Ingredients Needed

Like I mentioned above, you just need some simple pantry ingredients to make these cookies. There are a few extra ingredients that aren’t in a roll out sugar cookie, but have their purposes!

  • Butter + Canola Oil – butter used for flavor and the oil helps keep the cookies soft through and through.
  • Granulated Sugar + Powdered Sugar– both are obviously used to make these cookies sweet, but the powdered sugar adds a great texture and the cornstarch (that is in all powdered sugar) is a big reason for that.
  • Egg– the protein that helps hold the cookies together
  • Water– to moisten the dough slightly to help incorporate all that flour
  • All Purpose Flour– there is A LOT of flour required for this recipe. Since you press the cookies out, you want them to keep their shape and you do this by adding a lot of flour.
  • Baking Soda– this will help the cookies puff up slightly and spread.
  • Cream of Tartar– this helps the sugar from crystalizing after its baked, but also acts as a leavening agent.
  • Salt– helps anchor the cookie and bring out all the flavor.
cookie dough in bowl

A Note about Flour

The most important part about this cookie making process is measuring your flour! Most cookie recipes being successful hinges on the amount of flour you use in them! This recipe is no different. In the recipe card, you’ll see that I have some measurements listed in grams. I encourage you to use your kitchen scale and weight the sugars and flour to have accuracy and have your cookies turn out just as beautifully as mine did!

This is the kitchen scale I use and it works really well considering it was $13 off Amazon and came with an extra battery.

If you do not have a kitchen scale, you will want to whisk your flour well to aerate it before measuring. After you aerate your flour, you will want to spoon your flour into the measuring cups, level the top and pour into your mixer. 630 grams is equal to 5 1/4 cups. Most people will end up with too much flour in their cookies if they aren’t using a scale. Measure 5 cups first before adding the last 1/4 cup. You might not need it.

How to Make Swig Sugar Cookies | Directions

I use the creaming method for making these cookies, which is pretty much standard when it comes to baking. I use a large 3 tablespoon cookie scoop and then a heavy bottomed glass to get that pressed sugar cookie look and bake them at 325 degrees F to keep them soft. Add a light pink buttercream and you’ve got a Swig Copycat!

  1. In the bowl of a stand mixer, add your butter, granulated sugar, powdered sugar, canola oil, water and egg. Stir on low with the paddle attachment to slowly incorporate, then increase speed to medium high until thick, light and fluffy. It will look a little chunky and soupy, but if you keep mixing it, it will fluff up! Should take 30 seconds to 1 minute.
  2. Add in all your dry ingredients and stir until just incorporated. Scrape the sides and especially the bottom of the bowl to ensure the cookie dough is coming together as it should.
  3. Using a large cookie scoop (3 tablespoon scoop) scoop level cookie dough balls onto a parchment paper lined baking sheet, 6 per sheet. Using a heavy bottomed glass approximately 2 1/2 inches in diameter, dip the bottom of the glass into flour and then gently flatten the dough balls so they are 1/2-2/3 inch thick. Bake 11-12 minutes in preheated oven. Cookies should look matte and slightly puffed without any brown edges. Centers will be soft with edges cooked.
  4. Cool on baking sheet 5 minutes before transferring to cooling rack. I like to lift the entire sheet of parchment paper with the cookies still on it and transfer that to my cooling rack or counter. Once cookies are at room temperature, transfer to airtight containers, stacking as needed with parchment or wax paper in between. Refrigerate until completely chilled (30 minutes to 1 hour) or freeze for up to 3 months. When ready to serve, frost and enjoy!
baked cookies on baking sheet

Keeping your Cookies Soft

So, the traditional swig sugar cookies are served cold. They are baked and then frozen and transported to each store. From there, they are defrosted in the fridge and frosted on site with that light pink buttercream. Since we don’t need to really freeze these for any reason other than to store them for later, the home cook can skip this step. Also, if you aren’t familiar with or have never tried the original, the refrigeration step can be optional!

Keeping your cookies soft on the counter at room temperature is simple! As long as you keep them in an airtight container, they should remain soft for days. The trouble with storing them at room temperature is the frosting stays soft and can get messy if you try to stack them, even if you use parchment or wax paper in between. SO! I do recommend storing these in the fridge.

Once your cookies are baked and have come to room temperature, you can refrigerate them unfrosted in an airtight container, then pull them out to frost, then refrigerate cookies again in a single layer to set the frosting, then transfer to airtight containers with wax paper in between. Also, feel free to store one slice of white sandwich bread inside the container in the fridge. This will add some moisture and help keep the cookies soft and fresh. Just make sure the bread isn’t touching the cookies directly. (Place it at the top of your air tight container of cookies on a piece of parchment or wax paper.) They should last 4-5 days in the fridge!

About the Frosting

I created a simple buttercream frosting, based on my original vanilla buttercream frosting, and it has worked beautifully! It’s butter, powdered sugar, milk and vanilla beaten together until thick, creamy and smooth. I add in a drop of liquid red food coloring for that light pink color and then frost away with a butter knife. (The back of a soup spoon also works well!)

If you notice your buttercream has too much air and is not frosting very smoothly, use a rubber scraper or wooden spoon to beat the air out of it before using.

Also, you can definitely keep the frosting white or use a different color! The classic color used is pink, but honestly, the sky is the limit. Also: sprinkles!! So fun!

Almond Extract: To Add or Not To Add

Back in my college days, the original swig sugar cookies used to not have any almond extract included in them, but more recently (like in the last 5 years or so), they have added it into the frosting. Some people think almond extract is synonymous with sugar cookies and some people do not. I can go either way because…well…I’ll eat them both ways. It’s not like I’m turning down any cookies ever. So, if you’d like to add almond extract into the frosting, feel free to do that! Add in 1/2 teaspoon with the vanilla extract and then frost away. Simply omit if you’d like to leave it out.

frosted swig sugar cookies

So, there you have it! My copycat version of the Swig Sugar Cookie that I think is really *really* close to the original. And if you’ve never had these, then I think you are in for a treat. You will LOVE the finished product. It’s a really really tasty cookie that is thick, buttery and sweet. Just watch that flour measurement and you should be good to go!

iced swig sugar cookies on pan

Print

Copycat Swig Sugar Cookies

I love these big, thick, soft sugar cookies! Pressed down with a glass, softly baked then topped with a light pink buttercream, you too will fall in love with these cookies!
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 11 minutes
Refrigeration 1 hour
Servings 24 cookies
Calories 338kcal

Ingredients

Frosting

  • 1/2 cup salted butter softened but still cold; about 65 degrees
  • 2 tablespoons whole milk
  • 1/2 teaspoon vanilla
  • 3 cups powdered sugar
  • 1 drop liquid food coloring

Instructions

  • Preheat oven to 325 degrees F. Line lightly colored baking sheets with parchment paper and set aside. In the bowl of a stand mixer, add your butter, granulated sugar, powdered sugar, canola oil, water and egg. Stir on low with the paddle attachment to slowly incorporate, then increase speed to medium high until thick, light and fluffy. (Should take 30 seconds to 1 minute.) Scrape the sides and mix again briefly.
    whipped butter and sugar
  • Add in the remaining dry ingredients and stir until just incorporated. Scrape the sides and especially the bottom of the bowl to ensure the cookie dough is coming together as it should. Stir again briefly.
    cookie dough on paddle attachment
  • Using a large cookie scoop (3 tablespoon scoop) scoop level cookie dough balls onto a parchment paper lined baking sheet, 6 per sheet. Using a heavy bottomed glass approximately 2 1/2 inches in diameter, dip the bottom of the glass into flour and then gently flatten the dough balls so they are 1/2-2/3 inch thick. Bake 11-12 minutes in preheated oven. Cookies should look matte and slightly puffed without any brown edges. Centers will be soft with edges cooked.
    pressing cookie dough with glass
  • Cool on baking sheet 5 minutes before transferring to cooling rack. I like to lift the entire sheet of parchment paper with the cookies still on it and transfer that to my cooling rack or counter. Once cookies are at room temperature, transfer to airtight containers, stacking as needed with parchment or wax paper in between. Refrigerate until completely chilled (30 minutes to 1 hour) or freeze for up to 3 months. When ready to serve, frost and enjoy!
    baked cookies on baking sheet

Frosting Cookies

  • To make the frosting, simply mix the butter, milk, vanilla and powdered sugar together until light and fluffy. Scrape the sides and mix again to ensure its smooth and the consistency you want. You want the frosting to be thick and able to hold its shape, while still soft enough to easily stir with a spoon or butter knife. Stir in the red food coloring.
    pink frosting in bowl
  • If you’re storing your cookies in the fridge, you can simply remove, frost and store in a single layer on parchment paper lined baking sheets until the frosting is mostly set. Then transfer them back into those airtight containers, layering with parchment or wax paper. Store in the fridge for up to three days.
    pressed sugar cookies on baking sheet with frosting
  • If you’re storing your cookies in the freezer, you can easily frost the frozen cookies right from the freezer and then transfer them to the fridge to completely defrost in a single layer on the baking sheets, gently covered with plastic wrap as described above.

Notes

Flour is arguably the most important ingredient in this recipe. Adding too much or not enough flour will make or break these cookies. That is why I was so specific in weighing my flour. If you do not have a kitchen scale, you will want to whisk your flour well to aerate it before measuring. After you aerate your flour, you will want to spoon your flour into the measuring cups, level the top and pour into your mixer. 630 grams is equal to 5 1/4 cups. Most people will end up with too much flour in their cookies if they aren’t using a scale. Measure 5 cups first before adding the last 1/4 cup. 

A Note about Almond Extract-back in my good ol’ college days, the original Swig Cookies were never made with almond extract. Today, the cookies don’t have almond extract but the frosting does! If you like the flavor of almond extract, add 1/2 teaspoon to the frosting with the vanilla. 

Nutrition

Calories: 338kcal | Carbohydrates: 50g | Protein: 3g | Fat: 14g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 37mg | Sodium: 188mg | Potassium: 42mg | Fiber: 1g | Sugar: 30g | Vitamin A: 366IU | Calcium: 10mg | Iron: 1mg

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