Ingredients and Weight:
- All-purpose flour: 2 cups (240g)
- Baking powder: 2 teaspoons
- Baking soda: 1 teaspoon
- Ground cinnamon: 1 teaspoon
- Ground nutmeg: 1/2 teaspoon
- Salt: 1/4 teaspoon
- Canned pumpkin puree: 1 can (15 ounces)
- Granulated sugar: 1 cup (200g)
- Brown sugar: 1/2 cup (100g)
- Eggs: 2 large
- Vegetable oil: 1/2 cup (120ml)
- Semi-sweet chocolate chips: 1 cup (200g)
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- Preheat oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan.
- In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In a separate bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, eggs, and vegetable oil until smooth.
- Add the wet ingredients to the dry ingredients and mix until just combined. Do not overmix.
- Fold in the chocolate chips.
- Pour the batter into the prepared loaf pan and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Let the bread cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
Nutritional Information:
- Calories: 290
- Fat: 12g
- Saturated fat: 5g
- Cholesterol: 80mg
- Sodium: 240mg
- Carbohydrates: 45g
- Protein: 6g
Dish Characteristics:
- Moist and tender
- Rich and flavorful with pumpkin and chocolate
- Perfect for breakfast, snacks, or dessert
User Comments:
- "This bread is delicious! It's moist and flavorful, and the chocolate chips add a great touch."
- "I love that this bread is so easy to make. It's a great way to use up leftover pumpkin puree."
- "This bread is perfect for fall. It's warm and comforting, and the pumpkin flavor is perfect for the season."
Special Precautions and Tips:
- Do not overmix the batter, as this will make the bread tough.
- If you don't have pumpkin puree, you can make your own by roasting a pumpkin and pureeing the flesh.
- You can add other ingredients to this bread, such as nuts, raisins, or dried cranberries.
