I fell in love with the flavor of pumpkin a few years ago (here are just a few of the goodies I like to make with the flavorsome squash). I’ve been experimenting with it a bit more this season, and this delicious, moist, and autumn-centric Pumpkin Chocolate Chip Bread was a result of said testing. It pairs well on its own, or alongside a mug of steaming tea or coffee, and it is Zuni-approved 😉
(Recipe adapted from King Arthur Flour.)
Pumpkin Chocolate Chip Bread
Yield: 1 Loaf
- 1 1/3 cups sugar
- 1 cup pumpkin puree
- ½ cup oil
- 1/3 cup water
- 2 eggs
- 1 ½ cups + 2 tablespoons all-purpose flour
- 1 teaspoon baking soda
- ¾ teaspoon salt
- ¼ teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon vanilla
- ¼ teaspoon ground all-spice
- ¾ cup semi-sweet chocolate chips
Preheat oven to 350°F and set aside a greased loaf pan.
In a large bowl, beat together sugar, pumpkin puree, oil, water, and eggs until smooth.
Add all-purpose flour, baking soda, salt, baking powder, vanilla, cinnamon, and all-spice. Stir to combine. Fold in chocolate chips.
Pour batter into loaf pan and bake for 60 to 80 minutes, until an inserted toothpick comes out clean.
Allow bread to rest for 15 minutes, then transfer to a wire rack and cool completely.