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Chocolate chip pumpkin bread slices with knife

Chocolate Chip Pumpkin Bread


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  • Author: Aberdeen
  • Total Time: 1 hour 10 minutes
  • Yield: 1 9X5 loaf 1x

Description

A moist, flavorful pumpkin bread with tons of autumn flavor and of course. a little bit of chocolate!


Ingredients

Units Scale
  • 2 cups all purpose, unbleached flour
  • 1 teaspoon baking soda
  • 2 teaspoons baking powder
  • 1/2 teaspoon sea salt
  • 1 teaspoon ground cinnamon
  • 1/8 teaspoon allspice
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves
  • 1/2 teaspoon ground ginger
  • 2 large eggs, beaten
  • 2/3 cup white sugar
  • 1/3 cup brown sugar
  • 2 teaspoons vanilla extract
  • 1/2 cup canola oil
  • 1 teaspoon molasses (I used full flavor)
  • 15 ounces pumpkin puree (1 small can)
  • 1/4 cup plain yogurt
  • 1 cup chocolate chips (optional)


Instructions

  1. Preheat oven to 350˚F. Grease a 9X5 loaf pan and set aside.
  2. In a large mixing bowl, combine flour, baking soda, baking powder, salt, cinnamon, nutmeg, allspice, cloves and ginger.*
  3. In another mixing bowl, whisk together eggs and sugars until smooth. Add all remaining ingredients except for the chocolate chips and whisk until fully mixed.
  4. Add the egg mixture to the flour mixture and stir until just combined. If using the chocolate chips, gently fold them in here.
  5. Pour the batter into the prepared loaf pan. Bake for 30-45 minutes and cover if loaf is getting too browned on top. Bake another 20 minutes (a total of 60 minutes) until a toothpick inserted into the middle of the loaf comes out clean.
  6. Cool for 5 minutes. Turn loaf out onto a wire rack and cool for another 5 minutes. Serve either warmed or chilled.

Notes

If you're short on spices: instead of using cinnamon, nutmeg, allspice, cloves, and ginger, you can use 2 teaspoons pumpkin pie spice.

  • Prep Time: 10 minutes
  • Cook Time: 60 minutes
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