Chocolate Chip Pumpkin Bread
User Reviews
5
Chocolate Chip Pumpkin Bread
Description
The recipe starts by combining all-purpose flour with a mixture of warm spices: cinnamon, nutmeg, allspice, and cloves. Leavening agents baking soda and baking powder, alongside salt, provide rise and balance. Separately, granulated and light brown sugars are beaten with vegetable oil before adding eggs, canned pumpkin puree, and water to form a moist base.
Mixing the liquid ingredients into the dry forms a batter which is gently folded with chocolate chips to distribute sweetness and texture. Prepared loaf pans lined with parchment hold the batter during baking at 350°F for about an hour, until a skewer inserted in the center comes out mostly clean.
The resulting bread has a moist, tender crumb filled with chocolate bursts and warm spice flavors. It serves well sliced for breakfast or as a snack throughout the day.
After cooling, storing in an airtight container preserves freshness. This bread also freezes well for future enjoyment.
Ingredients
- 3 1/2 cups all-purpose flour
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon allspice
- 1/2 teaspoon cloves
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 1/2 teaspoons salt
- 1 1/2 cups granulated sugar
- 1 cup light brown sugar
- 1 cup vegetable oil
- 4 egg large
- 1 pumpkin puree 15 ounce can, a little less than 2 cups if using fresh pumpkin puree
- 2/3 cup water
- 1 cup chocolate chips
Instructions
- Preheat the oven to 350°F. Line two loaf pans with a parchment paper sling.
- In a large bowl, whisk together the flour, cinnamon, nutmeg, allspice, cloves, baking soda, baking powder, and salt to combine.
- In a separate bowl, beat the granulated sugar, brown sugar, and oil until light, then add the eggs, pumpkin puree, and water, and mix well to combine.
- Pour the liquid mixture into the flour mixture, stirring just until combined, then fold in the chocolate chips. Pour the batter into the prepared loaf pans, then bake for 55 to 65 minutes, or until a skewer stuck into the middle of the loaves comes out clean with just a few crumbs sticking to it.
- Cool for 30 minutes in the pans before removing and slicing. Store in an airtight container. This bread also freezes well.
Nutrition Information
Show DetailsNutrition Facts
Serving: 20slices
Amount Per Serving
Calories 323 kcal
% Daily Value*
| Calories | 323kcal | 16% |
| Carbohydrates | 48g | 16% |
| Protein | 4g | 8% |
| Fat | 14g | 22% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 34mg | 11% |
| Sodium | 325mg | 14% |
| Potassium | 96mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 30g | 60% |
| Vitamin A | 3357IU | 67% |
| Vitamin C | 1mg | 1% |
| Calcium | 37mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
