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–+ servings
Pumpkin Chocolate Chip Bread

Pumpkin Chocolate Chip Bread for a Cozy Fall Delight

This Pumpkin Chocolate Chip Bread is a delightful treat combining velvety pumpkin and rich chocolate, perfect for fall.
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Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Cooling Time 10 minutes
Total Time 1 hour 30 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Bread
  • 2 cups All-Purpose Flour Can substitute with gluten-free flour.
  • 1 teaspoon Baking Soda No direct substitute, but baking powder can work in a pinch.
  • 1/2 teaspoon Salt Essential for taste, no substitute needed.
  • 2 teaspoons Pumpkin Pie Spice Can replace with individual spices to taste.
  • 1/2 cup Vegetable Oil Can substitute with melted coconut oil or applesauce.
  • 1 cup Granulated Sugar Brown sugar can be used for a deeper flavor.
  • 2 large Eggs Flax eggs can be used for a vegan alternative.
  • 1 cup Pumpkin Puree Ensure it's thick and not watery.
  • 1/4 cup Water May be omitted or reduced if using a wetter pumpkin puree.
  • 1 teaspoon Vanilla Extract Optional but recommended.
  • 1 cup Semi-Sweet Chocolate Chips Can swap for dark or milk chocolate.

Equipment

  • 9x5 inch loaf pan
  • Mixing bowls
  • whisk
  • Spatula

Method
 

Step-by-Step Instructions
  1. Preheat the oven to 350°F (175°C) and grease a 9x5-inch loaf pan.
  2. In a medium bowl, whisk together the all-purpose flour, baking soda, salt, and pumpkin pie spice.
  3. In a large mixing bowl, blend the vegetable oil and granulated sugar until smooth.
  4. Add the eggs, one at a time, mixing well after each addition, followed by pumpkin puree, water, and vanilla extract.
  5. Gradually fold the dry ingredients into the wet mixture until just combined.
  6. Gently fold in the chocolate chips, reserving some for topping.
  7. Pour the batter into the prepared loaf pan and sprinkle reserved chocolate chips on top.
  8. Bake for 60-65 minutes until a toothpick comes out with moist crumbs.
  9. Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Nutrition

Serving: 1sliceCalories: 220kcalCarbohydrates: 30gProtein: 3gFat: 10gSaturated Fat: 1.5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gCholesterol: 30mgSodium: 150mgPotassium: 120mgFiber: 1gSugar: 12gVitamin A: 90IUVitamin C: 0.5mgCalcium: 15mgIron: 1mg

Notes

Avoid overmixing and check for doneness wisely. Store leftovers properly for best quality.

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