This great loaf of pumpkin chocolate chip bread can make for a super sweet breakfast or even a decadent dessert, making it one of the more flexible recipes.
Fresh Vs. Canned
Today, I’ll be showing you the secret to making a delightfully fluffy pumpkin loaf that combines all of the best sweet tastes and delicious flavours that can be shared with friends, family, and colleagues alike.
It is much easier to find canned or pre-prepared pumpkins at the supermarket, and it is a decent option for making pumpkin bread in a simple way. If you’re feeling adventurous, however, you might consider making pumpkin bread from scratch – and we mean from the very scratch.
Fresh pumpkin will provide a much more powerful taste, one that you might come to enjoy after learning how to carve and shred your own pumpkin meat. Besides, many canned pumpkin varieties are not “true” pumpkins at all – they are a form of butternut squash!
Breaking Down Your Pumpkin
Depending on the size of the pumpkin you want to use, you may need to carve it first. This involves removing the top of the pumpkin, scraping out the insides, and removing the seeds.
Side Note: You can keep the seeds and roast them for a crunchy snack, or you can plant them and hope for some new pumpkins next year!
Then, you’ll want to cut the pumpkin up into slices and boil them in a pan. If you have prepared squash before, then you already know how to make a pumpkin!
Once it’s cooked and ready to be turned into bread, follow our recipe below to get started! This makes a sweet and chocolatey loaf that you can share with neighbors and friends as a gift that keeps on giving.
How to make a Chocolate Chip Pumpkin Loaf
- Preheat oven at 325°F/165°C/Gas 4. Add 200g of plain flour, ¼ tsp of salt, ½ tsp of baking soda, ¼ tsp of baking powder, 1/2 tsp of cinnamon powder, ½ tsp of nutmeg to a bowl, whisk and set aside.
- Grab a large bowl. Whisk 85g of unsalted butter and 150g of brown sugar together for 3-5 minutes. Add pumpkin puree and mix (the mixture will curdle – this is fine). Then, add 1 egg and mix again until well combined.
- Add the dry ingredients to the bowl and mix until well combined.
- Pour the mixture into a greased loaf tin. Sprinkle chocolate chips on top and bake for 30-40 minutes or until done.
- Once the loaf is ready leave it to cool, remove from the tin and serve.
Related Posts
- How to Roast a Whole Pumpkin
- Healthy Pumpkin Puree Recipe
- Pumpkin Bread 10 Ingredients From Gluten Free Palate
Chocolate Chip Pumpkin Bread
Equipment
Ingredients
- 200 g Plain flour
- ¼ tsp salt
- ½ baking soda
- ¼ baking powder
- ½ tsp of cinnamon powder
- ½ tsp of nutmeg
- 85 g of unsalted butter room temperature
- 150 g of brown sugar
- 1 egg
- ½ a cup of chocolate chips
- ½ a can or 115g of pumpkin puree
Instructions
- Preheat oven at 325°F/165°C/Gas 4. Add 200g of plain flour, ¼ tsp of salt, ½ tsp of baking soda, ¼ tsp of baking powder, 1/2 tsp of cinnamon powder, ½ tsp of nutmeg to a bowl, whisk and set aside.
- Grab a large bowl. Whisk 85g of unsalted butter and 150g of brown sugar together for 3-5 minutes. Add pumpkin puree and mix (the mixture will curdle – this is fine). Then, add 1 egg and mix again until well combined.
- Add the dry ingredients to the bowl and mix until well combined.
- Pour the mixture into a greased loaf tin. Sprinkle chocolate chips on top and bake for 30-40 minutes or until done.
- Once the loaf is ready leave it to cool, remove from the tin and serve.
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