Chocolate Chip Pumpkin Bread
Coooking Temperature: 325°F / 165°C Gas Mark 3
Calories: 19
Adjust Servings Here: 10 slices
Description
This chocolate chip pumpkin bread is light and airy; it's an oil-based sweet bread made in a loaf pan with pumpkin puree and pumpkin spice. A simple and easy recipe that takes just 10 minutes to mix and 50 minutes to bake.
Ingredients
Dry ingredients
- 2 cup (250 g) All-purpose flour
- ¾ tsp Baking Soda
- 1 ½ tsp Pumpkin spice
- 1 tsp Cinnamon powder
- ½ tsp Nutmeg powder fresh grated
- ½ tsp Salt
Wet ingredients
- 2 Eggs large
- ½ cup (110 g) Brown sugar
- ½ cup (100 g) Sugar
- ⅔ cup (160 ml) Oil cooking
- 1 cup (240 ml) Pumpkin puree
- 1 tsp Vanilla extract
- 1 cup (235 g) Chocolate chips
Instructions
- Preheat oven to 325°F / 165°C. Grease or line a 9 x 4-inch loaf pan.
- Dry ingredients - In a bowl, combine the dry ingredients - flour, baking soda, pumpkin spice, cinnamon powder, nutmeg, and salt.
- Whisk wet ingredients - In a bowl, whisk the eggs with both the brown and white sugars using a whisk. Gradually, add the oil and make sure it is well incorporated. Then add the vanilla extract and pumpkin puree.
- Combine – Gently fold in dry ingredients, then stir in most of the chocolate chips. Do not overmix.
- Bake – Pour batter into the loaf pan, sprinkle extra chocolate chips on top, and bake 45–55 minutes until a skewer comes out clean.
- Cool & slice – Let cool 10 minutes in the pan, then transfer to a rack before slicing.
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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