I’m not usually a fan of store bought pumpkin bread. It always tastes like a mix (because it probably is) or it is: too airy, too dry, too much like a cake. The one exception is Great Harvest Pumpkin Bread. If you’ve ever eaten a slice, you know that Great Harvest makes a killer loaf of pumpkin bread! I decided it was time to recreate their recipe at home. I compared the ingredient list on the GH package to recipes online that claimed to be GH copycats. Hmmmm. A lot of those recipes included ingredients not on the Great Harvest ingredients list. Ingredients like: honey, brown sugar, wheat flour. All good guesses, but not accurate if you’re trying to recreate the bakery version…
After several test batches, and experimenting with different temperatures of baking, amounts of flour, spices, pumpkin, and eggs, I think I’ve finally nailed it.
This bread is lightly spiced, super moist, dense, and has a rich pumpkin flavor. At over $9 a loaf (in SLC locations), you’ll be saving a few dollars and your house will smell great too!
- 4 large eggs
- 2 cups granulated sugar
- 1¼ cups vegetable or canola oil
- 1-15 oz can Libby's pumpkin (not pumpkin pie filling)
- 2 teaspoons vanilla
- 3 cups flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 teaspoon cinnamon
- 1 teaspoon allspice
- ½ teaspoon cloves
- 1½ cups semi sweet chocolate chips
- Place the rack in the center of the oven, and generously grease and line the bottom of two loaf pans with parchment or wax paper. Preheat oven to 325 degrees.
- Place eggs in a mixing bowl. Beat for about 1 minute. Add sugar beat again for 1 minute. Add the oil, pumpkin and vanilla. Beat until all ingredients are incorporated.
- Place the flour, baking soda, baking powder, salt, spices and chocolate chips into the bowl with the pumpkin mixture. Mix just until the wet and dry ingredients are incorporated.
- Pour the mixture into the prepared loaf pans.
- Bake for 50-60 minutes or until knife inserted in center of loaf comes out with a few moist crumbs attached.
- Remove from oven. Let sit for 5 minutes in pan. Loosen sides of loaf if necessary with butter knife. Remove and cool completely.
I bake in 4½ x 8½ pans. When I place the batter in the pans, they fill the pans over ¾ full. There is about a ½ - ¾ inch space to the top of the loaf pan. This recipe will easily yield 3 smaller loaves. Adjust the baking time to 45 minutes then check to make sure loaf is set.