Pumpkin Chocolate Chip Loaf is a delightful blend of autumn flavors that brings together the warm, comforting taste of pumpkin and the sweetness of chocolate chips. This moist and flavorful loaf is perfect for breakfast, an afternoon snack, or even dessert. With its rich texture and inviting aroma, this recipe is sure to become a favorite in your home. Whether you’re a seasoned baker or a novice in the kitchen, this easy-to-follow recipe will guide you through creating a delicious Pumpkin Chocolate Chip Loaf that everyone will love.
Ingredients
- 1 cup canned pumpkin puree
- 1/2 cup vegetable oil
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 2 large eggs
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon vanilla extract
- 1 cup chocolate chips (semi-sweet or dark)
Instructions
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan or line it with parchment paper for easy removal.
Step 2: Mix Wet Ingredients
In a large mixing bowl, combine the canned pumpkin puree, vegetable oil, granulated sugar, brown sugar, and eggs. Whisk until the mixture is smooth and well combined.
Step 3: Combine Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
Step 4: Combine Wet and Dry Mixtures
Gradually add the dry ingredients to the pumpkin mixture, stirring gently until just combined. Be careful not to overmix.
Step 5: Add Chocolate Chips
Fold in the chocolate chips and vanilla extract, ensuring an even distribution throughout the batter.
Step 6: Bake the Loaf
Pour the batter into the prepared loaf pan and smooth the top. Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
Step 7: Cool and Serve
Once baked, remove the loaf from the oven and allow it to cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely before slicing.
FAQs
Can I use fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin. Just make sure to cook and puree it until smooth before measuring out one cup for the recipe.
How should I store Pumpkin Chocolate Chip Loaf?
Store the loaf in an airtight container at room temperature for up to 3 days. For longer storage, you can refrigerate it or freeze individual slices.
Can I add nuts to this recipe?
Absolutely! Chopped walnuts or pecans can be added for extra texture and flavor. Just fold them in along with the chocolate chips.
Is this recipe suitable for vegans?
To make a vegan version, substitute the eggs with flax eggs and use a plant-based oil. Additionally, ensure the chocolate chips are dairy-free.
How can I make this recipe gluten-free?
To make Pumpkin Chocolate Chip Loaf gluten-free, substitute the all-purpose flour with a gluten-free flour blend. Make sure the other ingredients are also gluten-free.