Description
A delightful blend of pumpkin and chocolate chips, perfect for any occasion.
Ingredients
Scale
- 1 cup pumpkin puree
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 cup chocolate chips
Instructions
- Preheat the oven to 350°F (175°C) and grease a mini loaf pan.
- In a large bowl, mix together pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until smooth.
- In a separate bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- Fold in the chocolate chips.
- Pour the batter into the prepared mini loaf pan.
- Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Let cool before removing from the pan and serve.
<liGradually add the dry ingredients to the wet mixture, stirring until just combined.
Notes
For a dairy-free version, use dairy-free chocolate chips. Experiment with additional spices for unique flavors.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Bakery
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini loaf
- Calories: 250
- Sugar: 15g
- Sodium: 250mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg
Keywords: pumpkin bread, chocolate chip bread, fall recipes, mini loaves, baking