“This pumpkin chocolate chip bread is a tender loaf of lightly spiced bread made with pumpkin puree and plenty of chocolate chips” – www.dinneratthezoo.com
Serving Size: 10
- 1 1/2 cups all purpose flour plus more for coating chocolate chips
- 1 teaspoon pumpkin pie spice
- 1/4 teaspoon salt
- 1/2 teaspoon baking soda
- 1 cup granulated sugar
- 1 cup pumpkin puree
- 3/4 cup vegetable oil
- 2 eggs
- 1/2 teaspoon vanilla extract
- 1 1/4 cups semisweet chocolate chips divided use
- cooking spray
Preheat the oven to 350 degrees F. Coat an 8″ x 4″ loaf pan with cooking spray and line the bottom with parchment paper.
Place the flour, pumpkin pie spice, salt and baking soda in a large bowl; whisk to combine.
Add the sugar, pumpkin puree, vegetable oil, eggs and vanilla extract to the flour mixture. Stir until just combined.
Toss 1 cup of the chocolate chips with 1 tablespoon flour. Stir the chocolate chips into the batter.
Pour the batter into the prepared pan. Sprinkle the remaining 1/4 cup chocolate chips over the top of the loaf.
Bake for 55-65 minutes or until a toothpick inserted into the center of the loaf comes out clean. Cool for 10 minutes, then run a thin knife along the sides of the pan to loosen the bread.
Let the bread cool in the pan, then invert, slice and serve.
Recipe and Photo credit: www.dinneratthezoo.com
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