Recipe courtesy of Ana Calderone
Recipe courtesy of Ana Calderone
Watch how to make this recipe.
Chocolate Chip Pumpkin Bread
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- Level: Easy
- Total: 2 hr (includes cooling time)
- Active: 10 min
- Yield: 1 loaf
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 266
- Total Fat
- 10 g
- Saturated Fat
- 6 g
- Carbohydrates
- 41 g
- Dietary Fiber
- 2 g
- Sugar
- 23 g
- Protein
- 4 g
- Cholesterol
- 55 mg
- Sodium
- 208 mg
- Level: Easy
- Total: 2 hr (includes cooling time)
- Active: 10 min
- Yield: 1 loaf
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 266
- Total Fat
- 10 g
- Saturated Fat
- 6 g
- Carbohydrates
- 41 g
- Dietary Fiber
- 2 g
- Sugar
- 23 g
- Protein
- 4 g
- Cholesterol
- 55 mg
- Sodium
- 208 mg
Ingredients
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Directions
- Preheat the oven to 350 degrees F. Line one 9-inch loaf pan with parchment paper.
- Whisk together the flour, sugar, chocolate chips, cinnamon, baking soda, baking powder and salt in a large bowl.
- Whisk together the pumpkin, melted butter, eggs, milk and vanilla in another large bowl. Gradually add the pumpkin mixture into the dry mixture and gently combine with a rubber spatula.
- Pour the batter into the prepared pan. Tap out any air bubbles and even out the batter in the pan. Bake until a toothpick inserted in the center comes out clean, about 1 hour.
- Cool in the pan on a wire rack for 20 minutes. Remove the bread from the pan, remove the parchment and slice. Serve with salted butter.
