Chocolate Chip Pumpkin Bread
Fall flavors are added to a family classic in this delicious chocolate chip pumpkin loaf!
Servings: 8
Equipment
- 1 Loaf Pan
Ingredients
For the Chocolate Chip Pumpkin Bread
- 1½ cup all-purpose flour
- 1½ cups granulated sugar
- ¼ cup packed light brown sugar
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- 1 can (15-ounces) pumpkin puree
- 2 eggs, at room temperature
- ½ cup vegetable oil
- 2 teaspoons water
- 1 teaspoon vanilla
- 1 cup chocolate chips, divided
Instructions
- Preheat oven to 350°F degrees. Line a 9" x 5" loaf pan with parchment paper; set aside.
Make the loaf batter
- In a large bowl, whisk together the dry ingredients (flour, both sugars, baking soda, baking powder, cinnamon, nutmeg) until well blended.
- Adding one at a time, whisk in the the pumpkin puree, eggs, vegetable oil, water, and vanilla to the dry mix, stirring in between each new ingredient.
- Fold in the 1/2 cup chocolate chips last, until well blended.
- Pour evenly into the prepared loaf pan.
- Sprinkle remaining chocolate chips over the top of the loaf.
- Bake at 350°F degrees for 50-60 minutes, or until a toothpick inserted into the center of the loaf comes out clean without any wet batter.
Notes
Makes approximately 8-10 servings.
Storage: Store in an airtight container at room temperature for up to 5 days, or in the refrigerator for up to one week.
Freeze: You can store in a freezer-safe container or freezer bag for up to two months. Thaw in the refrigerator overnight before serving.
Nutrition
Calories: 397kcal | Carbohydrates: 67g | Protein: 3g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Sodium: 169mg | Potassium: 147mg | Fiber: 2g | Sugar: 46g | Vitamin A: 8269IU | Vitamin C: 2mg | Calcium: 41mg | Iron: 2mg