Pumpkin Chocolate Chip Bread
User Reviews
5
Pumpkin Chocolate Chip Bread
Description
This Pumpkin Chocolate Chip Bread uses all-purpose flour mixed with pumpkin pie spice and baking soda as leavening. Pumpkin puree and vegetable oil add moisture and richness, balanced with granulated sugar, eggs, and vanilla for sweetness and flavor. Semisweet chocolate chips are mixed into the batter and sprinkled on top to add melty chocolate bursts throughout the loaf and on its surface.
Baked at 350°F in a greased and parchment-lined loaf pan, the bread develops a golden crust while staying moist inside. The pumpkin flavor is enhanced by the pie spice, creating a warm and slightly spicy profile. The chocolate chips add a contrasting sweetness and texture.
This bread is suitable for breakfast, snacks, or dessert, served plain or with butter. It pairs well with coffee or tea during cooler months.
Tossing chocolate chips with flour before adding them to the batter helps prevent sinking. Allow the bread to cool before removing it from the pan to preserve the chocolate chip decoration on top.
Ingredients
- 1 1/2 cups all-purpose flour plus more for coating chocolate chips
- 1 teaspoon pumpkin pie spice
- 1/4 teaspoon salt
- 1/2 teaspoon baking soda
- 1 cup granulated sugar
- 1 cup pumpkin puree
- 3/4 cup vegetable oil
- 2 egg
- 1/2 teaspoon vanilla extract
- 1 1/4 cups semisweet chocolate chips divided use
- cooking spray
Instructions
- Preheat the oven to 350 degrees F. Coat an 8" x 4" loaf pan with cooking spray and line the bottom with parchment paper.
- Place the flour, pumpkin pie spice, salt and baking soda in a large bowl; whisk to combine.
- Add the sugar, pumpkin puree, vegetable oil, eggs and vanilla extract to the flour mixture. Stir until just combined.
- Toss 1 cup of the chocolate chips with 1 tablespoon flour. Stir the chocolate chips into the batter.
- Pour the batter into the prepared pan. Sprinkle the remaining 1/4 cup chocolate chips over the top of the loaf.
- Bake for 55-65 minutes or until a toothpick inserted into the center of the loaf comes out clean. Cool for 10 minutes, then run a thin knife along the sides of the pan to loosen the bread.
- Let the bread cool in the pan, then invert, slice and serve.
Notes
- Toss chocolate chips with flour before mixing them into the batter to prevent sinking.
- Decorate the top of the bread with extra chocolate chips for appearance; allow the bread to cool before inverting the pan to set chips.
- Use pumpkin puree rather than pumpkin pie filling for proper texture and flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 339 kcal
% Daily Value*
| Calories | 339kcal | 17% |
| Carbohydrates | 48g | 16% |
| Protein | 4g | 8% |
| Fat | 16g | 25% |
| Saturated Fat | 18g | 90% |
| Cholesterol | 34mg | 11% |
| Sodium | 129mg | 5% |
| Potassium | 210mg | 4% |
| Fiber | 3g | 12% |
| Sugar | 29g | 58% |
| Vitamin A | 3870IU | 77% |
| Vitamin C | 1mg | 1% |
| Calcium | 29mg | 3% |
| Iron | 2.8mg | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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