Irresistibly Moist Chocolate Chip Pumpkin Bread Delight

This Chocolate Chip Pumpkin Bread is a delightful fusion of pumpkin puree and chocolate chips, offering a moist and flavorful treat perfect for fall.

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Prep Time 15

Cook Time 1

Cooling Time 10

Total Time 1 25

Servings: 8 slices

Course: Breakfast

Cuisine: American

Calories: 230

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Batter

1 can Canned Pumpkin Puree Use 100% pumpkin puree, not pie filling
1 Egg Can substitute with a flax egg for vegan
1 cup Sugar Reduce to 3/4 cup for less sweetness
2 cups All-Purpose Flour Use a 1:1 gluten-free blend for gluten-free option
1 tsp Baking Soda Essential for bread to rise
0.5 tsp Salt Enhances flavor
1 tsp Cinnamon Adjust based on taste
0.5 tsp Nutmeg Adjust based on taste
0.5 tsp Allspice Adjust based on taste
1 cup Chocolate Chips Optional substitutions include nuts
0.5 cup Vegetable Oil Can use coconut oil or Greek yogurt

Equipment

9x5-inch metal loaf pan
mixing bowl
Whisk
spatula

Method

Step-by-Step Instructions

Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan.
In a large bowl, mix the pumpkin puree, egg, sugar, and vegetable oil until smooth.
Gently fold in the all-purpose flour, baking soda, salt, cinnamon, nutmeg, and allspice until just combined.
Fold in the chocolate chips evenly throughout the batter.
Pour the batter into the prepared loaf pan and bake for 55-65 minutes.
Let the banana bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Nutrition

Serving: 1sliceCalories: 230kcalCarbohydrates: 32gProtein: 3gFat: 10gSaturated Fat: 1.5gPolyunsaturated Fat: 1gMonounsaturated Fat: 4.5gCholesterol: 30mgSodium: 180mgPotassium: 160mgFiber: 2gSugar: 14gVitamin A: 500IUVitamin C: 1mgCalcium: 30mgIron: 1.5mg

Notes

Serve warm with butter or alongside tea. For variations, consider adding nuts or different chocolate types.

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