Chocolate Chip Pumpkin Bread
kitty
| December 8, 2023
SKIP TO RECIPE
Everyone loves a good, moist loaf cake/bread. Even those who don’t like desserts much or pumpkin or pumpkin spice end up loving this bread. This Chocolate Chip Pumpkin Bread is so easy to make and unfussy to eat that I bet you can handily make and finish a loaf a week all season long, if you were so inclined.
This autumnal cake loaf is the perfect dump and bake project for any weekday or last minute gotta–bring-something-to-someone’s-house offering. Real pumpkin puree and its familiar cast of spicy friends combine to make a tender, aromatic cake that warms the senses. All that’s grand and delicious, of course, but adding chocolate chips to the mix is the non-negotiable cherry on top that sets this treat apart from just pumpkin bread. The molten chocolate chips balance beautifully with the smooth pumpkin and zingy spices, adding a depth of not only earthy, sweet flavor but also textural variation. As in most cases where chocolate is concerned, it’s highly necessary.
Whether you’re in need of a quick make to take along to a dinner or simply need to fill up the empty cake stand sitting on the counter, this is the bread to bake
INGREDIENTS
- 1 ¾ cups flour
- 1 teaspoon baking soda
- 2 teaspoons cinnamon
- ¼ ground cloves
- ¼ ground ginger
- ⅛ teaspoon ground nutmeg
- ¾ teaspoon salt
- ½ granulated sugar
- ¾ cup brown sugar
- 2 eggs, room temperature
- 15 ounces pumpkin puree
- ½ cup avocado oil
- 2 teaspoons vanilla
- 1 cup semi-sweet chocolate chips
- ½ cup chopped walnuts or pecans, optional
INSTRUCTIONS
- Preheat the oven to 350. Grease and flour a 9x5 loaf pan. Set aside
- In a large bowl, whisk together the flour, baking soda, cinnamon, cloves, ginger, nutmeg and salt.
- In a separate bowl, beat the sugars and eggs together until combined. Mix in the pumpkin puree, avocado oil, and vanilla.
- Pour the pumpkin mixture into the flour mixture and gently mix together until well-distributed. Do not over mix, Some lumps are fine. Carefully fold in the chocolate chips.
- Pour the batter into the prepared loaf pan and bake for 65-70 minutes, or until a toothpick inserted into the center comes out mostly clean. Loosely tent the top of the loaf to prevent over-browning, if needed.
- Allow to cool in the pan on wire rack before removing and cutting to serve
- Cover and store at room temperature for up to 5 days or in the refrigerator for up to 1 week.
