Chocolate Chip Pumpkin Bread
Equipment
- 1 Loaf pan
- 2 Mixing bowl
- 1 Whisk
- 1 Spatula
- 1 measuring cup set
- 1 measuring spoon set
- 1 Cooling rack
Ingredients
- 1 cup canned pumpkin puree
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 3/4 cup semi-sweet chocolate chips
Instructions
- Preheat the oven to 350°F (175°C).
- Grease the loaf pan with oil or cooking spray.
- In a mixing bowl, whisk together the pumpkin puree, sugar, oil, and eggs until smooth.
- In a separate bowl, combine the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
- Fold in the chocolate chips using a spatula.
- Pour the batter into the prepared loaf pan, spreading evenly.
- Bake in the preheated oven for 60 minutes or until a toothpick inserted into the center comes out clean.
- Remove from the oven and let the bread cool in the pan for 10 minutes.
- Transfer the bread to a cooling rack to cool completely before slicing.
Notes
When making Chocolate Chip Pumpkin Bread, ensure that the canned pumpkin puree is not pumpkin pie filling, as it may contain added spices and sugar. For a more intense flavor, consider adding a teaspoon of vanilla extract to the wet ingredients. If you desire a crunch, mix in some chopped nuts such as walnuts or pecans along with the chocolate chips. To prevent the chocolate chips from sinking, lightly coat them with flour before folding them into the batter. Enjoy your delightful homemade treat!
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