Pumpkin Chocolate Chip Bread
Pumpkin Chocolate Chip Bread is the best cozy fall treat, perfect for enjoying on chilly days.
Equipment
- Loaf pan
- mixing bowls
- whisk
- Sifter
Ingredients
Dry Ingredients
- 2 cups all-purpose flour Sifted if desired for fluffiness
- 1 teaspoon baking soda
- 1 teaspoon cinnamon Double if preferred for flavor
- 1 teaspoon pumpkin spice Optional
- ½ teaspoon salt A pinch of salt
Wet Ingredients
- 2 large eggs
- 1 cup pumpkin puree Canned, not pie filling
- ½ cup vegetable oil Can substitute half with Greek yogurt
- 1 cup brown sugar
- 1 teaspoon vanilla extract
Add-ins
- 1 cup chocolate chips Use regular or mini chips as preferred
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- In a bowl, mix all the dry ingredients: flour, baking soda, cinnamon, pumpkin spice, and salt.
- In another bowl, whisk together the eggs, pumpkin puree, vegetable oil, brown sugar, and vanilla until well combined.
- Gently fold the dry mixture into the wet mixture until just combined. Be careful not to over-mix.
- Fold in the chocolate chips.
Baking
- Pour the batter into a greased loaf pan.
- Bake for approximately 55 minutes, checking with a toothpick for doneness.
- Let the bread cool in the pan for at least 15 minutes before transferring to a wire rack to cool completely.
Notes
For more variations, consider adding nuts or replacing oil with brown butter. Slices can be toasted and served with butter or cream cheese.
Nutrition
Serving: 1sliceCalories: 210kcalCarbohydrates: 30gProtein: 3gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 150mgPotassium: 160mgFiber: 1gSugar: 12gVitamin A: 400IUVitamin C: 1mgCalcium: 20mgIron: 1mg
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