This is going to be the only pumpkin bread recipe you need. It’s packed with pumpkin flavor and has the most amazing gooey, soft, moist thing happening that you are gonna want to just keep this recipe handy. It’s one of those recipes you wanna double or quadruple and make a few loaves for family, friends and neighbors. Makes me so happy thinking of all of you showing your care by making food for others.

The secret ingredient is two things: making sure there is plenty of pumpkin (we use a whole can of pumpkin here) and fresh squeezed orange juice. It’s not overpowering and still lets the pumpkin flavors shine. If you are into the idea of a pumpkin and orange flavor combo, add the zest of one orange and you’ll get it.

This is a recipe my family loves to make together because it kicks off the start of baking season in our home! Can’t wait to share many more recipes with you. I’d love to see your photos of your bread, tag me on instagram @BrandiMilloy and then scroll down for the recipe.

Happy baking friends!

Gooey Pumpkiny Pumpkin Bread Recipe

by Brandi Milloy

Ingredients

• 2 large eggs, room temperature

• 3/4 cup cane sugar

• 1/2 cup brown sugar

• 1 can (15 oz.) pumpkin puree

• 1/2 cup butter, melted

• 1/4 cup fresh squeezed orange or mandarin juice

• 1 and 3/4 cup all-purpose flour

• 1 tsp. baking soda

• 2 tsp. ground cinnamon

• 1/4 tsp. ground nutmeg

• 3/4 tsp. salt

• 2/3 cup chocolate chips (or half chips, half chopped chocolate)

Directions

1. Preheat oven to 350F. Spray a 9 x 5” inch pan with non-stick spray and set aside.

2. Into a large bowl, mix the eggs together with the sugars, pumpkin, butter and orange juice.

3. Into another bowl mix the flour, baking soda, cinnamon, nutmeg and salt.

4. Add the dry ingredients to the wet ingredients and mix until combined. Fold in the chocolate.

5. Pour the batter into the baking pan and bake for 45 minutes.

6. After 45 minutes, cover pan with aluminum foil or parchment paper to prevent the top for getting too brown and continue cooking for another 5-10 minutes. The bread is done with an inserted toothpick comes out mostly dry.

7. Allow your bread to cool before slicing. Give it 10 minutes and it will still be warm in the center and just right. Enjoy!

Blueberries are an absolute staple in our home so I’m thrilled to partner with the U.S. Highbush Blueberry Council on some fun and easy recipes like these pumpkin spice blueberry donuts. Some might argue these aren’t donuts because they aren’t fried but I promise you they are every bit delicious. These cake donuts are fluffy and tender with juicy blueberries, a creamy frosting and if you like pumpkin spice-they have all those warm comforting flavors that instantly get you in the fall mood.

And when I say this recipe is easy, I mean SO simple! All you need is pumpkin bread/muffin mix, oil, eggs, water and blueberries!

You basically make the batter, fold in the blueberries and then pour it into your donut pan and bake. That’s it. This is the donut pan I use.

If you want to add a simple glaze on top, you need a little bit of powdered sugar, water or milk (I used almond milk cause that’s what we had on hand) and some chopped blueberries. Then just frost them after they’ve cooled.

Even my 15 month old daughter, Milly was able to join in on the fun! If you’re like me and your kiddos won’t let you do anything without them, invite them to help you! I love using cooking and baking as a teaching tool. I had Milly help me add the blueberries to the batter. It may have took her a while and she ate about half of the blueberries but she did it and was so proud of herself!

For a finishing touch, I added a few fresh blueberries on top of each donut while the frosting was still wet and I had Milly help with this too.

I mean, can you even with those cute chubby baby hands!?

I just love this recipe and I hope you do too. The flavors of the pumpkin spice and blueberries work so well together and frankly, I think it’s a beautiful treat to show off at any of those holiday parties you have coming up!

Photography Credit: @Ographr