Season’s Greetings


Amelia Bachman, Writer

There are so many things to do as you enter fall, one of them being cooking and baking. A tradition that our family has every fall is to make pumpkin bread. We don’t actually have a family recipe for this one but we use a few of the same websites to follow the recipe each time. Some of the recipes don’t call for chocolate chips, but my brother and I love when we can include them in the bread. However, my mom is gluten free, so most of the recipes that we make for this are gluten free so that she can eat them too.

This year we used a recipe from a website called Broma. They make a bunch of seasonal treats that can even be gluten free, just like the pumpkin bread. With this recipe, we of course needed pumpkin puree, but we were so late on making the bread that when we went to the store, they were all sold out. So, we went to another store, Sprouts and found some of the puree to make the bread.

The website was simple with its directions and made it easier to make, you just had to break it down into two steps: dry ingredients and wet ingredients. This recipe doesn’t call for a mixer, so for me it was easier to make in just a large bowl so I didn’t have to carry the mixer upstairs. So, first, I had to get the ingredients out that included a series of spices and your general baking goods like flour and sugar. For this recipe however you are using brown sugar instead of plain granulated sugar. When I got started I mixed the dry ingredients: Gluten Free Flour, sugar, baking soda, baking powder, salt, nutmeg, cinnamon, and cloves until they were combined. I then had to make a well(a hole in the middle of the dry ingredients) to put in the wet ingredients. While doing that I included eggs, maple syrup, coconut oil(I didn’t have this so I used avocado oil: a good substitute), milk, vanilla, and the pumpkin puree.

After finishing the well, I had to mix the combination for about thirty seconds and then pour it into the pan. For me, pumpkin bread is always better with chocolate chips, but some people in my family don’t prefer it so I just sprinkled them on one side of the bread.  When I finished pouring the batter into the pan, I stuck it in the oven for 30 minutes as called for. Still, because of altitude, I had to add an extra 15 minutes of baking time. When the bread came out it smelled delicious, it had a bunch of fall spices and just a tad of chocolate. When we tried it it wasn’t a big surprise to me, but it wasn’t very sweet, so the chocolate chips went really well with it. 

If the bread was just alone, I would rate it a six, with the chocolate chips though, definitely an eight or nine! This bread is super moist and is great for the morning and breakfast too!




  • 1 ½ cups flour of your choice
  • ¾ cup of sugar(brown)
  • 1 tsp of baking soda
  • ¼ tsp of baking powder
  • 1 tsp of nutmeg
  • 2 tsp cinnamon
  • ½ tsp cloves
  • 1 tsp vanilla
  • 2 eggs
  • 1 cup pumpkin puree
  • ⅓ cup milk
  • ½ cup canola (or vegetable) oil