Pumpkin Chocolate Chip Loaf
An easy no mixer quick bread flavored with real pumpkin, warm spices, and sweetened with brown sugar and chocolate chips. Leave the chocolate chips out for a classic pumpkin loaf instead.
Servings: 12 servings
Ingredients
- 1 and ¾ cups (210g) all-purpose flour be sure to measure properly
- 1 and ½ teaspoons baking powder
- 1 teaspoon baking soda
- 2 teaspoons pumpkin pie spice
- 1 teaspoon ground cinnamon
- ¾ teaspoon salt
- ⅔ cup (132g) firmly packed light or dark brown sugar
- ½ cup (112mL) vegetable oil1 or melted butter
- 2 large eggs room temperature
- 1 cup pumpkin puree2 room temperature
- ⅓ cup milk3 room temperature
- 1 and ½ teaspoons vanilla extract
- ⅔ cup (112g) semi-sweet chocolate chips optional
Instructions
- Preheat oven to 350ºF (177ºC). Spray a 9" x 5" loaf pan with non-stick spray. Set aside.
- In a large bowl, whisk together the flour, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt. Set aside.1 and ¾ cups (210g) all-purpose flour, 1 and ½ teaspoons baking powder, 1 teaspoon baking soda, 2 teaspoons pumpkin pie spice, 1 teaspoon ground cinnamon, ¾ teaspoon salt
- In a medium size bowl, whisk together the brown sugar and oil or melted butter until no sugar lumps remain. Add the eggs, pumpkin, milk, and vanilla and whisk until smooth. Pour the wet ingredients into the dry ingredients and stir gently until just combined. Add the chocolate chips (if using) and stir gently until evenly dispersed.⅔ cup (132g) firmly packed light or dark brown sugar, ½ cup (112mL) vegetable oil1, 2 large eggs, 1 cup pumpkin puree2, ⅓ cup milk3, 1 and ½ teaspoons vanilla extract, ⅔ cup (112g) semi-sweet chocolate chips
- Pour the bread into the prepared loaf pan and bake for 42-50 minutes4, or until a toothpick or cake tester inserted in the center comes out mostly clean. Tent foil over the top of the loaf pan halfway through the baking time if you are worried about too much browning. Allow bread to cool completely in the loaf pan on a wire cooling rack before serving. Leftovers stay fresh at room temperature up to 4 days or in the refrigerator up to 1 week. Loaf may be frozen, up to 3 months. Wrap tightly in plastic wrap and foil before freezing. Thaw overnight in refrigerator.
Notes
- Oil or butter: you can use either for this recipe, though I personally prefer the taste, texture, and moisture with oil. You can also use melted coconut oil.
- Pumpkin: I always measure pumpkin purée with measuring cups as the moisture content can wildly change the weight measurements, depending on the brand.
- Milk: I prefer whole cow milk for this bread, but you can use any fat content or non-dairy milk you like.
- Bake time: I find that bread made with butter has a shorter bake time compared to the bake time for the loaf made with oil, as does bread made without chocolate chips compared to one with. For best results, start with 40 minutes and check for a mostly clean/moist crumbs on a toothpick or cake tester every 2-3 minutes.
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Nutrition Disclosure
All nutritional values are approximate and provided to the reader as a courtesy. Changing ingredients and/or quantities will alter the estimated nutritional calculations.
Serving: 1serving | Calories: 276kcal | Carbohydrates: 34g | Protein: 4g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 29mg | Sodium: 309mg | Potassium: 159mg | Fiber: 2g | Sugar: 17g | Vitamin A: 3235IU | Vitamin C: 1mg | Calcium: 70mg | Iron: 2mg
