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Pumpkin Chocolate Chip Bread
Moist pumpkin chocolate chip bread
Course
bread
Cuisine
American
Prep Time
15
minutes
minutes
Cook Time
35
minutes
minutes
Total Time
50
minutes
minutes
Servings
12
slices
Calories
246
kcal
Author
Kate @ I Heart Eating
Ingredients
1/2
cup
vegetable oil
1 ¾
cups
granulated sugar
2
large eggs
15
ounce
can pumpkin puree
1
1
cup
semisweet chocolate chips
2
cups
all-purpose flour
1
tablespoon
pumpkin pie spice
more or less to taste
1
teaspoon
baking soda
1/2
teaspoon
baking powder
1/2
teaspoon
salt
1
tablespoon
all-purpose flour
US Customary
-
Metric
Instructions
Preheat the oven to 325F. Grease and flour two 8 x 4-inch loaf pans.
2
In a large bowl, whisk oil and sugar together. Mixture will look like wet sand.
Whisk in eggs until well-combined.
Add the pumpkin puree and whisk until well-combined.
Add the flour, salt, pumpkin pie spice, baking soda, baking powder, and salt; whisk in just until combined. Don't overmix.
Toss the tablespoon of flour and chocolate chips together in a small bowl.
Fold the chocolate chips in just until incorporated.
Divide the batter evenly between the prepared pans.
Bake for 40-60 minutes, or until a wooden toothpick inserted into the center comes out clean.
Let the loaves cool in the pans for 10 minutes, and then remove to a wire cooling rack to finish cooling.
Video
Notes
Be sure to buy pumpkin puree not pumpkin pie mix.
I like to use a cooking spray with flour in it like Baker's Joy.
Nutrition values are estimates.
Nutrition
Serving:
1
slice
|
Calories:
246
kcal
|
Carbohydrates:
37
g
|
Protein:
4
g
|
Fat:
9
g
|
Saturated Fat:
6
g
|
Cholesterol:
28
mg
|
Sodium:
223
mg
|
Potassium:
193
mg
|
Fiber:
2
g
|
Sugar:
23
g
|
Vitamin A:
1645
IU
|
Vitamin C:
0.4
mg
|
Calcium:
46
mg
|
Iron:
2.1
mg