Pumpkin Chocolate Chip Bread
This pumpkin chocolate chip bread is the easiest, tastiest loaf recipe you can make this autumn.
Ingredients
- 1 ¾ cup all purpose flour (unbleached)
- 1 tsp cinnamon
- ½ tsp nutmeg
- 1 tsp baking soda
- 1 tsp baking powder
- ½ tsp salt (add a pinch if using salted butter)
- ½ cup unsalted butter (room temperature)
- 1 ¼ cups sugar
- 3 large eggs
- 1 cup pumpkin puree
- 1 tsp vanilla extract
- ⅓ cup whole milk (use buttermilk, if desired)
- ¾ cup semisweet chocolate chips
Instructions
- Preheat oven to 350°F (175°C).
- Butter and flour 9x5 in (23x13 cm) loaf tin.
- Sift first 6 ingredients: flour, cinnamon, nutmeg, baking powder, baking soda and salt, into a medium sized bowl. Set aside.
- Beat butter in large bowl until smooth. Gradually beat in sugar, then beat in eggs, 1 at a time. Mix in pumpkin and vanilla.
- Next, mix in about half of the dry ingredients in the reserved bowl into the pumpkin mixture. Add half of the milk, then continue mixing and add the rest of the flour, and finish with the rest of the milk.
- Stir in chocolate chips with a spatula.
- Transfer batter into prepared pan.
- Bake loaf cake for about 55 minutes, or until tester comes out clean.
- Cool in the pan for about 15 minutes, then transfer the pumpkin bread onto rack to cool completely.
- Slice and enjoy!
Notes
- Can be made up to 2 days in advance. Keeps for a few days at room temperature in a cool, dry place.
- Freezes perfectly for up to 2 weeks, for best flavor.
Nutrition
Serving: 1 slice | Calories: 310kcal | Carbohydrates: 43g | Protein: 5g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 68mg | Sodium: 248mg | Potassium: 157mg | Fiber: 2g | Sugar: 26g | Vitamin A: 3499IU | Vitamin C: 1mg | Calcium: 54mg | Iron: 2mg
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