Chocolate Chip Pumpkin Bread
Ingredients
- 3 1/3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1 teaspoon baking soda
- 1 1/2 teaspoons salt
- 1 1/4 teaspoons pumpkin pie spice
- 1 (15-ounces) can pumpkin puree, (not pumpkin pie filling)
- 1 cup vegetable oil
- 1 cup granulated sugar
- 1 cup light brown sugar
- 4 large eggs
- 2/3 cup water
- 1 teaspoon vanilla extract
- 1 1/2 cups semi-sweet chocolate chips
- Coarse white sugar, for sprinkling on top (optional)
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Lightly coat two 9" x 5" loaf pans with cooking spray.
- Place the flour, baking powder, baking soda, salt and pumpkin spice, in a large mixing bowl. Whisk to combine.
- Add the pumpkin puree, oil, sugars, eggs, water and vanilla to the flour mixture. Stir until just combined.
- Add the chocolate chips and mix to combine.
- Spoon the batter into the prepared pans. Sprinkle the tops of the loaves with coarse sparkling sugar, if desired.
- Bake the bread for 50 to an hour, or until a cake tester or toothpick inserted in the center of the loaf comes out clean and that same tester inserted about 1/2" into the top of the loaf doesn't encounter any totally unbaked batter.
- Remove the bread from the oven, and cool it on a rack. When it's completely cool, invert and serve. * see Chef's tips
Notes
- Storing: Once cooled, the bread can be stored at room temperature for 5 days and in the fridge for about 7-10 days.
- Freezing: After the bread has cooled completely, wrap each loaf with a double layer of plastic wrap and a layer of aluminum foil. Place the loaves in a resealable freezer bag and store in the freezer for up to 3 months. Thaw overnight in the fridge.
- If your bread browns too quickly: Tent the loaves with aluminum foil for the final 15 minutes or so of baking if you feel your loaves are over-browning.
- Make Chocolate Chip Pumpkin Mini Muffins: Bake at 350º F for about 12 -15 minutes. Makes 48 mini muffins.
- Make Chocolate Chip Pumpkin Muffins: Bake at 350º F for about 25 - 30 minutes. Makes 24 muffins.
- Make Chocolate Chip Pumpkin Bundt Cake: Bake at 350º F for about 65 - 75 minutes.
- Make Small Chocolate Chip Pumpkin Loaves: Makes 8 (small 3' x 5") loaves. Bake for about 45 to 60 minutes
Nutrition
Calories: 346 kcal, Carbohydrates: 44 g, Protein: 4 g, Fat: 17 g, Saturated Fat: 5 g, Polyunsaturated Fat: 7 g, Monounsaturated Fat: 4 g, Trans Fat: 0.1 g, Cholesterol: 38 mg, Sodium: 249 mg, Potassium: 139 mg, Fiber: 2 g, Sugar: 26 g, Vitamin A: 69 IU, Vitamin C: 0.03 mg, Calcium: 32 mg, Iron: 2 mg
