Chocolate Chip Pumpkin Bread
A simple and fragrant Chocolate Chip Pumpkin Bread, perfect for cozy autumn mornings. This seasonal treat combines the rich flavors of cinnamon and pumpkin for a delightful breakfast or snack.
Ingredients
- 2 eggs
- 300 g pumpkin puree or about 350 g of peeled raw pumpkin
- 60 g granulated sugar
- 60 g brown sugar
- 10 g baking powder
- 210 g all-purpose flour
- 80 ml vegetable oil
- 1 tsp honey or agave syrup
- 1 pinch ground cinnamon
- 1 pinch salt
- chocolate chips to taste
Instructions
- Peel the pumpkin, removing seeds and inner fibers. Cut into small pieces, place on a baking sheet, and bake at 180°C (350°F) for 15-20 minutes or until very soft. Let it cool slightly, then blend with cinnamon and oil until smooth.
- In a mixing bowl, beat the sugars with eggs and a pinch of salt until well combined. Add the pumpkin puree and mix thoroughly. Sift in the baking powder and flour, stirring to create a smooth batter. Fold in the chocolate chips.
- Line a loaf pan with parchment paper, pour in the batter, and smooth the top. Sprinkle extra chocolate chips on top if desired. Bake in a preheated oven at 180°C (350°F) for about 40 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from the oven, let cool, then slice and enjoy your pumpkin bread.
Notes
- Allow the bread to cool fully before slicing for cleaner slices.
- For a sweeter flavor, increase the amount of chocolate chips.