Description
A rich and savory pumpkin bread loaded with sharp cheddar cheese and warm herbs—perfect as a fall side dish, breakfast treat, or holiday table addition.
Ingredients
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon dried thyme
1/2 teaspoon garlic powder
1/4 teaspoon ground black pepper
2 large eggs
1 cup canned pumpkin puree
1/3 cup milk
1/4 cup melted butter
1 tablespoon honey
1 1/2 cups sharp cheddar cheese, shredded (plus more for topping)
2 tablespoons chopped fresh chives (optional)
Instructions
1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
2. In a large bowl, whisk together flour, baking powder, baking soda, salt, thyme, garlic powder, and black pepper.
3. In another bowl, whisk together eggs, pumpkin puree, milk, melted butter, and honey until smooth.
4. Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix.
5. Fold in shredded cheddar cheese and chives if using.
6. Pour batter into the prepared loaf pan and smooth the top.
7. Sprinkle additional shredded cheddar on top for a cheesy crust.
8. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
9. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
This bread pairs beautifully with soups, stews, or served toasted with butter.
For a spicier version, add a pinch of cayenne or diced jalapeños.
Store leftovers wrapped tightly in the fridge for up to 4 days, or freeze slices for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 2g
- Sodium: 320mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 55mg