By taffeybakery.com
Pumpkin Chocolate Chip Bread
9 steps
Prep:30minCook:1h
Pumpkin Chocolate Chip Bread is perfectly soft and super moist! It is full of cinnamon flavour and mini chocolate chips. No mixer required!
Updated at: Mon, 09 Dec 2024 07:30:21 GMT
Nutrition balance score
Unbalanced
Glycemic Index
65
Moderate
Glycemic Load
34
High
Nutrition per serving
Calories380.3 kcal (19%)
Total Fat18.1 g (26%)
Carbs52.6 g (20%)
Sugars29.7 g (33%)
Protein5.2 g (10%)
Sodium174.3 mg (9%)
Fiber3.2 g (12%)
% Daily Values based on a 2,000 calorie diet
Ingredients
9 servings
Instructions
Step 1
Preheat the oven to 350°F. Grease a 9x5 inch loaf pan with oil or nonstick spray. Line the bottom and 2 sides of the pan with parchment paper. Set aside.
Step 2
In a medium bowl, whisk together flour, baking soda, cinnamon, nutmeg, and salt.
Step 3
In a large bowl, whisk together brown sugar, white sugar, and eggs. Add in pumpkin puree, milk, vanilla, and oil. Continue whisking until the mixture is smooth.
Step 4
Add the dry ingredients into the wet. Using a spatula, gently fold it together until just combined.
Step 5
Toss in the mini chocolate chips. Do not over-mix!
Step 6
Pour the batter into the prepared pan and spread evenly. Top off with additional mini chocolate chips (optional).
Step 7
Bake for 60-65 minutes or until a toothpick inserted comes out clean.
Step 8
Slightly open your oven door and allow the hot air to escape for 10 minutes. Then remove from oven and let the bread sit in the hot pan for 10 more minutes. Then, grab the parchment paper to take it out of the pan and cool on a cooling rack.
Step 9
Cool before slicing. As the bread cools, it'll set. Enjoy!
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