The best pumpkin bread recipe from scratch loaded with dark chocolate chips, canned pumpkin puree, smooth extra virgin olive oil (no butter), then covered in sea salt caramel and toasted coconut. Easy like Sunday morning, insanely delicious and a must on the Thanksgiving table!
Best Pumpkin Bread
- Pumpkin puree – use the canned pumpkin here. It’s nice and thick and you can always count on it consistency. This is not the recipe to experiment with homemade pumpkin puree.
- Olive oil – my favorite fat for baking super moist light loaves of breads. Use a light one with a fruity aroma, and don’t miss our famous cranberry bread and lemon blueberry bread.
- Chocolate chips – you want a rich dark chocolate here to hold up to the pumpkin. It’s a match made in heaven but if you aren’t a fan you could use cranberries or walnuts instead.
- Sea salt caramel + toasted coconut – it really makes this bread incredible. All the flavors and textures are simply meant to be. Like the most perfect Samoa cookie but with pumpkin. You can certainly use store bough caramel here but I included the homemade recipe below. Alternatively you can just do a streusel topping but this is sooooo much better.
- Use a bundt pan – this bread would be really cute baked into muffins or a bundt pan instead of a plain loaf.
- Add ins – cinnamon is a classic fall spice that pairs well with pumpkin. However i only add cinnamon here if I’m not doing the salted caramel and toasted coconut topping as that can be a bit munch for me.
- Sinking – If you worry about the chocolate chips sinking to the bottom of the loaf, just toss them in some flour first. I personally don’t find that to be necessary in this recipe.
- Don’t over mix – resist the temptation to stir and mix too much as this will make your bread gummy not fluffy and moist as intended.
- Storage – Best way to store any bread leftovers is at room temperature loosely covered with aluminum foil or a lidded glass container with parchment paper between each slice. You could also freeze individual slices BUT do this without the caramel.
- Vegan – 100% YES it has been done , just follow this tested recipe!
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How to Make the Best Pumpkin Bread
Best Pumpkin Bread
- 1/2 cup organic pumpkin purée
- 2 large eggs (organic at room temperature)
- 1/2 cup extra virgin olive oil
- 1.5 cup all purpose flour
- 1/2 cup light brown sugar
- 1/4 cup granulated sugar
- 2 tsp vanilla extract
- 1/4 tsp nutmeg -freshly grated
- 2 tsp ground cinnamon (optional)
- 3.5 oz dark chocolate chips (or a chocolate bar roughly chopped)
- 1/3 cup unsweetened coconut flakes
- 1 pinch sea salt
- 1/2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp coarse sea salt flakes
- Preheat oven to 350" F.
- In a medium size mixing bowl whisk together the eggs, olive oil, vanilla extract, nutmeg, sugars and pumpkin puree until combined.
- Using a separate bowl combine the flour with a pinch of sea salt, baking powder and baking soda. Stir in the chocolate chunks but reserve a few to sprinkle on top, then add the flour mix to the bowl with the wet ingredients.
- Using a spatula fold the two together until combined, but without over-mixing.
- Line a loaf pan with parchment paper leaving some hanging out on the sides to make the removal process easy. The extra parchment paper will serve you as handles.
- Pour the batter in the loaf pan and sprinkle with the reserved chocolate chunks. Press them down gently using the palm of your hand.
- Bake the pumpkin bread in the preheated oven for 35 to 45 minutes, until a toothpick inserted in the center comes out almost clean. Transfer it to a wooden board and allow it to cool. Use the parchment paper to easily remove the bread from the loaf pan.
Toast the Coconut
- Spread the coconut on top of a parchment lined baking sheet in a thin layer. Toast it in the preheated oven for about 5 minutes, stirring once or twice making sure not to let it burn. The coconut is toasted when it has a nicely golden color. Remove from the oven and let cool.
- Once your pumpkin bread has cooled off completely, drizzle it over the top with the melted caramel, sprinkle with a pinch of coarse sea salt flakes and cover with the toasted coconut. Allow to caramel to harden on top before slicing.
Make the Caramel
- Heat up the sugar in a medium sauce pan over low flame whisking consistently until the sugar has melted and is turning a nice amber color.
- Whisk in the butter at this point until completely melted.
- Carefully start adding the heavy cream while continuing to whisk. The caramel sauce will bubble because of the difference in temperatures, so you might want to take a little step back. Whisk another 20 seconds or so until the caramel is smooth then remove from heat. Add the sea salt and allow it to cool off completely before drizzling over the pumpkin bread. Store any leftovers in a jar in the refrigerator.
- This bread would be really cute baked into muffins or a bundt cake pan instead of a plain loaf.
- Cinnamon - i only add cinnamon here if I'm not doing the salted caramel and toasted coconut topping.
- Storage - Best way to store any leftovers is at room temperature loosely covered with aluminum foil or a lidded glass container with parchment paper between each slice.
- Don't over mix - resist the temptation to stir and mix the dough too much as this will make your bread gummy not fluffy and moist as intended.
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