If you're on the hunt for a cozy, mouthwatering treat that perfectly marries the flavors of fall and indulgence, look no further than Mom's Chocolate Chip Pumpkin Bread! This delightful recipe not only fills your kitchen with the warm, inviting aroma of cinnamon and chocolate but also offers a gluten-free option that everyone can enjoy. With just 15 minutes of prep time, you'll be on your way to creating a delicious loaf that’s perfect for breakfast, snacks, or even dessert. Get ready to impress your family and friends with this easy-to-follow recipe that will have them coming back for seconds!
Prep Time: 15 mins
Cook Time: 60 mins
Total Time: 75 mins
Cuisine: American
Serves: 1 loaf
Ingredients
- 1 cup pumpkin puree
- 1/2 cup vegetable oil
- 1 cup sugar
- 2 large eggs
- 1 1/2 cups gluten-free all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 cup chocolate chips
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan or line it with parchment paper for easy removal.
- In a large mixing bowl, combine 1 cup of pumpkin puree and 1/2 cup of vegetable oil. Stir until the mixture is smooth and well blended.
- Add 1 cup of sugar to the pumpkin mixture. Mix thoroughly until the sugar is fully incorporated.
- Crack 2 large eggs into the bowl and whisk them into the pumpkin and sugar mixture until everything is well combined and slightly frothy.
- In a separate bowl, whisk together 1 1/2 cups of gluten-free all-purpose flour, 1 teaspoon of baking soda, 1/2 teaspoon of salt, and 1 teaspoon of cinnamon. This will help ensure that the dry ingredients are evenly distributed.
- Gradually add the dry ingredient mixture to the wet ingredients, stirring gently. Mix until just combined; do not overmix, as this can affect the texture of the bread.
- Fold in 1/2 cup of chocolate chips into the batter, ensuring they are evenly distributed throughout the mixture.
- Pour the batter into the prepared loaf pan, smoothing the top with a spatula to ensure an even bake.
- Place the loaf pan in the preheated oven and bake for 60 minutes, or until a toothpick inserted into the center comes out clean.
- Once baked, remove the loaf from the oven and let it cool in the pan for about 10 minutes. Then, carefully transfer it to a wire rack to cool completely.
- Once cooled, slice the bread and enjoy! This chocolate chip pumpkin bread is perfect for breakfast, snacks, or dessert.
Tips
- Choose the Right Pumpkin Puree: For the best flavor, use pure pumpkin puree rather than pumpkin pie filling, which contains added sugars and spices.
- Don’t Overmix: When combining the wet and dry ingredients, mix until just combined. Overmixing can lead to a dense loaf.
- Check for Doneness: Ovens can vary, so start checking for doneness a few minutes before the 60-minute mark. Insert a toothpick into the center; it should come out clean or with a few crumbs.
- Cool Properly: Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack. This helps maintain its shape and prevents it from becoming soggy.
- Add Extra Flavor: Feel free to customize your loaf by adding nuts, dried fruit, or even a sprinkle of nutmeg for an extra flavor boost.
- Store Wisely: Keep any leftovers in an airtight container at room temperature for up to three days, or refrigerate for longer freshness.
- Serve Warm: This bread is delicious on its own, but a warm slice with a pat of butter or cream cheese makes it even more delightful!
Nutrition Facts
Calories: 250kcal
Carbohydrates: 35g
Protein: 3g
Fat: 12g
Saturated Fat: 3g
Cholesterol: 35mg
