It’s that time of year where our feeds are filled with pumpkin recipes, and to be honest, I am all for it! Around 17 million pumpkins are bought for Halloween each year, but only 20% are used for anything afterwards. This recipe calls for pumpkin puree, which is really easy to make and you can also use tinned. This pumpkin bread is perfectly moist and fluffy. It’s made in one bowl and can be ready in an hour! It’s lightly spiced and studded with dark chocolate chips, perfect warmed and slathered with butter.
Chocolate Chip Pumpkin Bread
This pumpkin bread is perfectly moist and fluffy. It's made in one bowl and can be ready in an hour! It's lightly spiced and studded with dark chocolate chips, perfect warmed and slathered with butter.
Ingredients
Wet Ingredients
- 270 g pumpkin puree
- 220 g caster sugar or light brown sugar
- 120 ml vegetable oil
- 1 tsp vanilla extract
Dry Ingredients
- 250 grams plain flour
- 1.5 tsp baking powder
- 1/4 tsp bicarbonate of soda
- 1.5 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp ground ginger
- 1/4 tsp ground cloves
- 1 pinch salt
- 100 g dark chocolate chips I use vegan ones
Instructions
- Line a loaf tin with baking paper and preheat the oven to 180C.
- Add the wet ingredients to a large bowl and whisk until well combined.
- Sieve in the dry ingredients (apart from the chocolate chips) and stir until just combined.
- Gently fold in the chocolate chips.
- Pour into the lined tin, smooth over the top and top with a few more chocolate chips. Place in the oven and bake for 55 minutes, or until a skewer comes out clean.
Want More Sweet Treat Inspiration?
Then you need to try my No Bake Lemon Truffles recipe?
They’re incredibly easy to make, don’t require too many ingredients, and you, your family AND your friends will LOVE them!
