Make your oven scream “autumn!” with a loaf of pumpkin-spiced bread studded with chocolate chips. A slice of this sweet bread pairs well with a cup of hot coffee in the morning. For a more satisfying breakfast, slather a slice with your favorite nut butter.
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Chocolate Chip Pumpkin Bread
- 2/3 cup (135g) white sugar
- 1 cup (225g) canned pumpkin puree
- 1/4 cup (55g) cooking oil
- 3 tablespoons water
- 1 large (50g) egg
- 1 1/4 cups (155g) all-purpose flour
- 2 teaspoons pumpkin pie spice
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (85g) semisweet chocolate chips
NOTE: If you don’t have pumpkin spice, add 1 teaspoon ground cinnamon and 1/2 teaspoon ground nutmeg to the bread batter instead.
Preheat oven to 350°F (175°C). Grease one 8-inch-by-4-inch loaf pan, and set aside.
In a large mixing bowl, add sugar, pumpkin puree, oil, water and egg. Stir with a spatula until well blended. Then add flour, pumpkin pie spice, baking soda and salt. Stir batter until all flour is mixed in. Fold in chocolate chips.
Bake for 45 minutes or until an inserted knife comes out clean. Allow bread to cool, then slice and serve.
Serves: 6 | Serving Size: 1/6 of loaf (about 100 grams)
Nutrition (per serving): Calories: 387; Total Fat: 16g; Saturated Fat: 4g; Monounsaturated Fat: 6g; Cholesterol: 31mg; Sodium: 324mg; Carbohydrate: 60g; Dietary Fiber: 3g; Sugar: 33g; Protein:4 g
Nutrition Bonus: Potassium: 44mg; Iron: 17%; Vitamin A: 94%; Vitamin C: 3%; Calcium: 3%
Originally published November 2018
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