Description
Indulge in the warmth of autumn with this delightful Pumpkin Chocolate Chip Bread. This easy-to-make loaf is a symphony of flavors, combining moist pumpkin with gooey chocolate chips, creating a cozy treat perfect for breakfast or an afternoon snack. The inviting aroma fills your kitchen, making it an irresistible addition to any fall gathering.
Ingredients
Scale
- 1 cup canned pumpkin puree
- 1/2 cup vegetable oil
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp salt
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
- In a large mixing bowl, whisk together pumpkin puree, vegetable oil, sugar, eggs, and vanilla until smooth.
- Sift in flour, baking soda, cinnamon, and salt; gently stir until just combined.
- Fold in chocolate chips until evenly distributed.
- Pour batter into the prepared pan and smooth the top.
- Bake for 60-70 minutes or until a toothpick inserted comes out clean.
- Let cool for about 10 minutes before transferring to a wire rack to cool completely.
- Prep Time: 15 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (70g)
- Calories: 210
- Sugar: 12g
- Sodium: 160mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 25mg
Keywords: - For added texture, consider folding in nuts or using white chocolate chips instead of semi-sweet. - Store leftovers in an airtight container at room temperature for up to four days or freeze for up to three months.