Description
This dense and moist quick bread is a perfect autumnal treat, blending the earthy richness of pumpkin puree with the sweet indulgence of semi-sweet chocolate chips. Infused with warming spices like cinnamon, nutmeg, and ginger, each slice offers a tender, aromatic crumb. It is an ideal recipe for holiday gatherings or cozy weekend breakfasts, providing a consistent texture and balanced flavor profile that makes it a reliable favorite for any home baker.
Ingredients
15 oz pumpkin puree (pure, not pie filling)
2 cups all-purpose flour
1.5 cups granulated sugar
1 cup semi-sweet chocolate chips
2 large eggs, room temperature
0.5 cup vegetable oil
2 tsp pumpkin pie spice
1 tsp baking powder
0.5 tsp baking soda
0.5 tsp salt
Instructions
Preheat your oven to 350°F (175°C) and grease a standard 9×5 inch loaf pan.
In a large bowl, whisk together the flour, baking powder, baking soda, salt, and pumpkin pie spice.
In a medium bowl, beat the eggs, granulated sugar, vegetable oil, and pumpkin puree until smooth.
Pour the wet ingredients into the dry ingredients and stir until just combined.
Fold in the chocolate chips gently.
Pour the batter into the prepared loaf pan and smooth the top.
Bake for 60 minutes or until a toothpick inserted into the center comes out clean.
Cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
Ensure your pumpkin puree is not pre-sweetened pie filling. Using room temperature eggs helps create a better emulsion. You can substitute half the sugar with brown sugar for a deeper, molasses-like flavor. Store in an airtight container at room temperature for up to three days.
- Prep Time: 15
- Cook Time: 60
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 285
- Sugar: 26g
- Sodium: 180mg
- Fat: 11g
- Saturated Fat: 3g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 35mg