TL/DR – Chocolate Chip Pumpkin Bread. This is a one-bowl easy quick bread with pecans and mini-chocolate chips. –
Chocolate Chip Pumpkin Bread is great for breakfast, snacks, or slicing and freezing between parchment paper pieces in a freezer bag to have a slice whenever you want!
Start by whisking together the wet ingredients. Then sprinkle on the dry ingredients and fold in the pecans and chocolate chips after a couple of stirs. It comes together really quickly.
A quick note on sugar: I don’t use more than 3/4 c of sugar in quick bread recipes. Your tastes might require more sweetness. In that case, use 1/2 cup instead of 1/4 cup of granulated sugar.
Also try Summer Squash Quick Bread or Lemony Zucchini Bread.
Chocolate Chip Pumpkin Bread
April 13, 2020
: 1 loaf
: 10 min
: 65 min
: 1 hr 15 min
: Easy
Ingredients
- 2 eggs
- 15 oz canned pumpkin
- 1/3 c canola oil
- 1 t vanilla
- 1/2 c brown sugar
- 1/4 c granulated sugar
- 1/2 t salt
- 1 t baking soda
- 1 t cinnamon
- 1/4 t ground nutmeg
- 1/4 t ground cloves
- 1/4 t ground ginger
- 1 1/2 c all purpose flour
- 1/2 c mini chocolate chips
- 1/2 c chopped pecans
Directions
- Step 1 Preheat oven to 350 degrees F.
- Step 2 In a large bowl, whisk together the eggs, pumpkin, oil, vanilla, brown sugar and granulated sugar.
- Step 3 Sprinkle on the salt, baking soda, cinnamon, nutmeg, cloves and ginger and whisk again to incorporate.
- Step 4 Add the flour and stir until almost combined.
- Step 5 Add mini chips and nuts, then stir until just combined.
- Step 6 Generously grease a 9 inch loaf pan with cooking spray and pour the batter into the loaf pan.
- Step 7 Bake at 350 for 65 – 70 minutes or until a toothpick comes out clean.
- Step 8 Allow to rest in pan 10 minutes before turning out to cool completely on a rack.
