Description
A delightful treat that combines the warm flavors of fall with the sweetness of chocolate, perfect for breakfast, snacks, or dessert.
Ingredients
- All-purpose flour: 2 cups (240 g)
- Canned pumpkin puree: 1 cup (240 g)
- Brown sugar: 1 cup (packed, 220 g)
- Granulated sugar: 1/2 cup (100 g)
- Eggs: 2 large
- Vegetable oil: 1/2 cup (120 ml)
- Baking soda: 1 teaspoon
- Baking powder: 1 teaspoon
- Vanilla extract: 1 teaspoon
- Salt: 1/2 teaspoon
- Ground cinnamon: 1 teaspoon
- Ground nutmeg: 1/2 teaspoon
- Chocolate chips: 1 cup (170 g)
- Walnuts: 1/2 cup (chopped, optional)
Instructions
- Preheat your oven to 350°F (175°C) and prepare a 9×5-inch loaf pan.
- Mix the dry ingredients: flour, baking soda, baking powder, salt, cinnamon, and nutmeg in a medium bowl.
- Combine the wet ingredients: pumpkin puree, brown sugar, granulated sugar, and vegetable oil in a large bowl, then add eggs and vanilla extract.
- Blend the wet and dry ingredients together until just combined.
- Fold in the chocolate chips and walnuts (if using).
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 55-65 minutes, checking for doneness with a toothpick.
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
- Use canned pumpkin puree for convenience or fresh sugar pumpkin for a homemade touch.
- Store leftovers at room temperature for up to 3 days or refrigerate for up to a week.
- Freeze for up to 3 months for longer storage.
Nutrition
- Serving Size: 1 slice
- Calories: 200
- Sugar: 15g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg
Keywords: chocolate chip pumpkin bread, pumpkin bread recipe, fall baking, dessert, snack