If you're looking for a delightful way to embrace the flavors of fall, look no further than this Small Batch Chocolate Chip Pumpkin Bread! This recipe combines the warm, comforting taste of pumpkin with the rich sweetness of chocolate, creating a loaf that's perfect for breakfast, dessert, or a cozy afternoon snack. With just a handful of ingredients and a quick prep time, you can whip up this delicious treat in no time. Trust us, your taste buds will thank you for this indulgent twist on a classic favorite!
Prep Time: 10 mins
Cook Time: 50 mins
Total Time: 1 hrs
Cuisine: American
Serves: 1 loaf
Ingredients
- 1 cup pumpkin puree
- 1/2 cup sugar
- 1/4 cup brown sugar
- 1/2 cup vegetable oil
- 2 eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 cup chocolate chips
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9x5 inch loaf pan with butter or cooking spray, and line the bottom with parchment paper for easy removal.
- In a large mixing bowl, whisk together pumpkin puree, sugar, brown sugar, vegetable oil, eggs, and vanilla extract until smooth and well combined.
- In a separate bowl, sift together all-purpose flour, baking soda, baking powder, salt, cinnamon, and nutmeg. This ensures even distribution of leavening agents and spices.
- Gradually add the dry ingredients to the wet mixture, stirring gently with a spatula until just combined. Be careful not to overmix, as this can result in a tough bread.
- Fold in the chocolate chips, reserving a few to sprinkle on top of the batter for a more decorative finish.
- Pour the batter into the prepared loaf pan, spreading it evenly. Sprinkle the reserved chocolate chips on top.
- Bake in the preheated oven for 50-55 minutes, or until a toothpick inserted into the center comes out clean with just a few moist crumbs.
- Remove from the oven and let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Once cooled, slice and serve. The bread can be stored at room temperature in an airtight container for up to 3 days.
Tips
- Use Fresh Pumpkin Puree: For the best flavor, consider using homemade pumpkin puree instead of canned. Just roast a sugar pumpkin, scoop out the flesh, and blend until smooth!
- Don’t Overmix: When combining your wet and dry ingredients, mix until just combined. Overmixing can lead to a dense loaf, so be gentle!
- Add Nuts for Extra Crunch: If you love a bit of texture, feel free to fold in some chopped walnuts or pecans along with the chocolate chips.
- Check for Doneness: Oven temperatures can vary, so start checking your bread a few minutes before the recommended baking time. A toothpick should come out with a few moist crumbs, but not wet batter.
- Cool Completely: Allow the bread to cool completely on a wire rack before slicing. This helps the flavors to develop and makes slicing easier.
- Store Properly: Keep your pumpkin bread in an airtight container at room temperature for up to three days, or freeze slices for a quick treat later!
Nutrition Facts
Calories: 290kcal
Carbohydrates: 35g
Protein: 4g
Fat: 16g
Saturated Fat: 4g
Cholesterol: 35mg
