How To Make Chocolate Chip Pumpkin Bread
If you’ve got a hankering for pumpkin bread, this recipe will surely benefit you! A twist on a classic by adding chocolate chips aside from the usual.
Serves:
Ingredients
For the Topping:
- 3tbspsugar
- ½tspground cinnamon
For the Bread:
- 2cupsall purpose flour
- 2¼tspbaking powder
- ¾tspkosher salt
- ½tspground cinnamon
- 1cuppumpkin purée
- 1¼cupsgranulated sugar
- 2large eggs
- ½cupwhole milk
- ½cupunsalted butter,melted
- 2tspvanilla extract
- ½cupmini chocolate chips,plus more for topping
Instructions
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Preheat the oven to 350 degrees F. Butter or spray a 9×5-inch loaf pan.
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Whisk 3 tablespoons of sugar and ½ teaspoon of cinnamon together in a small bowl. Set aside
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Combine the flour, baking powder, kosher salt, and cinnamon in a large mixing bowl.
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In a separate medium-sized mixing bowl, whisk together the pumpkin, sugar, eggs, milk, melted butter, and vanilla extract until well combined.
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Pour the pumpkin mixture into the flour mixture and fold to combine. Fold in the mini chocolate chips.
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Transfer the batter into the loaf pan. Tap the pan a few times on the counter to remove air bubbles, then smooth the top with a spatula. Sprinkle with cinnamon sugar and more mini chocolate chips.
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Bake for 50 to 60 minutes or until a toothpick inserted in the center of the bread comes out clean.
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Remove from the oven and cool in the pan on a cooling rack for 20 minutes before removing and cooling completely.
Nutrition
- Calories: 533.61kcal
- Fat: 19.27g
- Saturated Fat: 11.52g
- Trans Fat: 0.57g
- Monounsaturated Fat: 4.12g
- Polyunsaturated Fat: 0.95g
- Carbohydrates: 83.85g
- Fiber: 2.61g
- Sugar: 53.35g
- Protein: 7.34g
- Cholesterol: 92.15mg
- Sodium: 361.74mg
- Calcium: 177.87mg
- Potassium: 161.24mg
- Iron: 2.82mg
- Vitamin A: 414.14µg
- Vitamin C: 1.58mg
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