Description
A moist and flavorful quick bread made with pumpkin puree and chocolate chips.
Ingredients
Scale
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 2 large eggs
- 3/4 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 1/2 cups pumpkin puree
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 cup chocolate chips
Instructions
- Preheat oven to 350°F. Grease a 9×5-inch loaf pan.
- In a bowl, whisk flour, baking soda, salt, cinnamon, nutmeg, and cloves.
- In another bowl, beat eggs, granulated sugar, brown sugar, pumpkin puree, oil, and vanilla.
- Gradually mix dry ingredients into wet ingredients until just combined.
- Fold in chocolate chips.
- Pour batter into the prepared loaf pan and smooth the top.
- Bake for 60-70 minutes or until a toothpick comes out clean.
- Cool in the pan for 10 minutes before transferring to a wire rack.
Notes
- Use canned pumpkin puree, not pumpkin pie filling.
- Store leftovers in an airtight container for up to 3 days.
- For best texture, let the bread cool completely before slicing.
- Prep Time: 15 minutes
- Cook Time: 65 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 25g
- Sodium: 220mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 35mg
