Pumpkin Bread with Chocolate Chips (No Mixer!)
User Reviews
5.0
6 reviews
Excellent
Pumpkin Bread with Chocolate Chips (No Mixer!)
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The most practical and coziest of quick breads is about to become your new favorite! This classic American recipe gets an extra layer of flavor with bittersweet chocolate chips and crunchy pecans. This pumpkin bread is super moist, lightly spiced, and full of delicious flavor. It uses canned pumpkin puree for convenience, but feel free to substitute homemade puree if you prefer. The best part? It's incredibly easy to make—just mix and bake! Enjoy a warm slice of this delicious pumpkin bread with a hot cup of coffee for a perfect fall breakfast or mid-afternoon treat!🍂
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Ingredients
- 215 g all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ¾ teaspoon kosher salt
- 2 teaspoons ground cinnamon
- ¼ teaspoon freshly grated nutmeg
- 315 g canned 100% pure pumpkin puree
- 2 large eggs
- 120 ml avocado oil or any neutral-flavored oil
- 100 g granulated sugar
- 150 g light brown sugar
- 1 tablespoon vanilla extract
- 50 g lightly toasted pecans or walnuts , chopped
- 50 g bittersweet chocolate chips such as Ghirardelli
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Instructions
- Preheat your oven to 350°F (175°C). Grease a 9.5 x 5.75 inch (2 lb) loaf pan and line it with baking paper.
- In a medium bowl, sift together the flour, baking powder, baking soda, cinnamon, and nutmeg.
- In a large bowl, whisk the eggs, granulated sugar, light brown sugar, pumpkin puree, oil, and vanilla extract until well combined.
- Pour the dry ingredients into the wet ingredients and gently fold together using a spatula. Do not overmix.
- Gently fold in the chocolate chips and chopped pecans.
- Pour the batter into the prepared loaf pan. Bake for 65 -75 minutes, or until a toothpick inserted into the center comes out clean or with just a few crumbs. If the top browns too quickly, loosely cover the bread with aluminum foil.
- Allow the bread to cool completely in the pan on a wire rack before removing and slicing.
- Slice and enjoy your delicious pumpkin bread with chocolate chips!
Notes
- How to Store & Freeze
- Store the bread in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. It also freezes well for up to 3 months.
- After the bread has completely cooled, wrap it securely in plastic wrap or aluminum foil, then place it in a freezer bag. Thaw overnight in the refrigerator before serving.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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