Pumpkin Muffin Bread

19 October 2019

Someone who is dear to my heart, who instilled in me a knack and love for baking, is very sick. All day I sat and thought about it, until I finally pulled a recipe book off the shelf and made something. The recipe book was one she had given me. It will always remind me of her.


Pumpkin Muffin Bread


  • 1 egg
  • ¾ cup milk
  • ½ cup canola or vegetable oil
  • ½ cup pumpkin puree
  • 2 cups all-purpose flour
  • cup brown sugar
  • cup granulated sugar
  • 1 teaspoon salt
  • 3 teaspoons pumpkin pie spice
  • cup semi-sweet chocolate chips


  • Preheat oven to 400°F.
  • Beat 1 egg. Add the other wet ingredients including the milk, oil, and pumpkin purée, and mix together. Add the dry ingredients including the flour, sugar, salt, pumpkin pie spice, and chocolate chips, then gently mix. Batter should be lumpy.
  • Put in a bread loaf pan. Top with brown sugar and sea salt.
  • Bake at 400°F for 60 minutes, or until a toothpick comes out clean. The final loaf should be soft and fluffy like a muffin.

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Hey, I'm Sarah

Welcome to my blog, The French Press! Here you will find my favorite recipes, adventures, and other musings. Take a look around — I'm so glad you're here!