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Easy Chocolate Chips Pumpkin Bread

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This is truly the BEST and easiest pumpkin bread! It is incredibly moist, with this unique pumpkin flavor, has loads of chocolate chunks throughout and crunchy pumpkin seeds on top. It’s ridiculously easy to make at home with a few simple and natural ingredients.

Ingredients

  • 260g all-purpose flour
  • 11g baking powder
  • 2 tsp ground cinnamon
  • 1 tsp ground ginger
  • 1/2 tsp ground clove
  • 1/2 tsp ground nutmeg
  • 1/4 tsp salt
  • 400g pumpkin purée
  • 115g vegetable oil (grape seed or canola)
  • 100g light brown cane sugar (or coconut sugar)
  • 11g apple cider vinegar
  • 60g maple syrup
  • 2 tsp vanilla extract
  • 100g chocolate chips
  • 60g pumpkin seeds

Instructions

  1. Preheat the oven to 350F / 180°C and grease and line a standard 9×5 inch loaf pan with parchment paper. Allow the paper to hang off the sides to make it easier to remove.
  2. In a medium bowl, sift together the flour, being powder, cinnamon, ginger, solve, nutmeg, and salt.
  3. In a separate large mixing bowl, whisk together the pumpkin purée, oil, vinegar, maple and vanilla.
  4. Pour in the dry ingredients and mix until just combined. The batter should be pretty thick but pourable. See the notes for more precisions about getting the right texture.
  5. Add the chocolate chips and mix to incorporate.
  6. Pour the batter into the prepared pan and spread it evenly. Add a thin stick of vegan butter on top of the batter to help the split. Sprinkle with pumpkin seeds.
  7. Bake for 60-70 minutes in total, turning the pan halfway through the cooking. Check if the cake is baked by inserting the tip of a knife into the center. It must go out clean.
  8. Allow the pumpkin bread to cool for 15 minutes. Then remove the pumpkin bread from the pan and allow to cool completely.
  9.  

Notes

  1. Storage: wrap the whole pumpkin bread in plastic wrap or keep it in an airtight container in the refrigerator for up to 4 days. Enjoy at room temperature or quickly reheat a slice before eating.
  2. This recipe is for a standard 1-pound loaf (8-inch x 5-inch x 2.5-inch). If you use a different size of pan, or if in doubt, make sure the batter fills the pan 2/3 full.
  3. The texture of the batter can vary depending on the pumpkin purée. This recipe uses homemade pumpkin purée, but you can also use canned pumpkin purée, not pumpkin pie filling or other related product. Again pumpkin purées can differ by their humidity and their thickness. The batter should be thick but not still smooth and pourable. Is you feel the batter is too dry, add 1 teaspoon of milk and mix.

Find it online: https://earlybrawd.com/easy-chocolate-chips-pumpkin-bread/