Recipe: Chocolate Chip Pumpkin Bread
There’s nothing better than taking some time out on an Autumn day to make something quick, simple and delicious highlighting one of Autumn’s favourite ingredients: pumpkin. It’s not all about pumpkin spiced lattes, well actually, this chocolate chip pumpkin bread would go nicely with a steaming spiced cup of coffee!
You might not think that pumpkin and chocolate make a good match, but you’d be surprised! Pumpkin is known to go well with many flavours from traditional pairings such as nutmeg, cinnamon and vanilla but also dark and white chocolate, cranberries, cayenne and all manner of dairy.
It is super easy to incorporate pumpkin into all manner of baked goods by making your own pumpkin puree; scoop out seeds and stringy flesh of a medium pumpkin, cover with aluminum foil and bake for 90 minutes, scoop the cooled flesh into a food processor, discarding the stem and outer skin and purée until smooth. Strain the pumpkin purée through a mesh sieve or a cheesecloth if you prefer the texture of a canned version from the shops.
This recipe only has 7 ingredients and is not complicated. You can whip up a delicious batch of chocolate chip pumpkin bread in no time. Make it your own by drizzling homemade icing on top, or why not melt some chocolate to decorate it with? Yum!
If you’re looking for a vegan option, why not try this yummy vegan-friendly carrot cake recipe?
Ingredients:
- 2 ¼ cups of all purpose flour
- 1 cup of sugar
- 1 ½ tsp of baking powder
- ¼ tsp of salt
- A 15 oz can of pumpkin
- ⅓ cup of milk
- 1 cup of chocolate chips
Directions:
- Preheat your oven to 350°F/ 175°C.
- Grease a bread loaf pan.
- Mix 1 cup of the flour, sugar, baking powder, and salt in a large bowl.
- Mix the ingredients on low for 30 seconds, then add the rest of the flour, pumpkin and milk, and mix on medium low until the dough is solid.
- Add chocolate chips and combine.
- Pop the dough into the prepared bread pan, and bake for 35-40 minutes.
