Easy Pumpkin Chocolate Chip Bread | Pumpkin Chocolate Swirl Bread
Bake the best pumpkin chocolate chip bread recipe that is easy to make, moist, and packed with fall flavors.
Servings: 10
Calories: 412kcal
Equipment
Ingredients
- 1 ¾ cups All purpose flour
- ½ teaspoon Salt
- 1 cup Sugar
- 1 teaspoon Baking soda
- 1 teaspoon Cinnamon powder add 2 teaspoon for strong flavor
- 1 teaspoon Pumpkin spice
- ⅛ teaspoon Cardamom powder optional
- 2 Eggs
- 1 cup Pumpkin puree
- ½ cup Vegetable oil
- 1 teaspoon Vanilla extract
- ¼ cup Raisins (optional)
- ¼ cup Almonds chopped (optional)
- ¾ cup chocolate chips dark, milk, or semi-sweet
Instructions
How to make pumpkin chocolate chip bread?
- Preheat the oven to 350 degrees F. Grease your bread loaf pan and keep it ready.
- Whisk eggs until light and fluffy. Add pumpkin puree, vegetable oil, vanilla extract and whisk.2 Eggs, 1 cup Pumpkin puree, ½ cup Vegetable oil, 1 teaspoon Vanilla extract
- In another bowl, add flour, salt, sugar, baking soda, cinnamon powder, pumpkin spice, cardamom powder and mix.1 ¾ cups All purpose flour, ½ teaspoon Salt, 1 cup Sugar, 1 teaspoon Baking soda, 1 teaspoon Cinnamon powder, 1 teaspoon Pumpkin spice, ⅛ teaspoon Cardamom powder
- Fold the wet ingredients into the dry ingredients.¼ cup Raisins, ¼ cup Almonds, ¾ cup chocolate chips
- Add raisins, almonds, and chocolate chips and fold them in the batter if you want a simple pumpkin chocolate chip bread.
- Pour the batter into the prepared loaf pan and bake for 50 to 60 minutes or until a toothpick inserted comes out clean.
To make pumpkin chocolate swirl bread
- Instead of adding the chocolate chip to the batter, melt the chocolate chips in the microwave or use the double boiler method.
- Spread a layer of pumpkin batter prepared on a loaf pan.
- Then, spread a layer of melted chocolate.
- Using a knife, gently swirl the chocolate into the pumpkin batter. Do not overdo it.
- Now spread the remaining pumpkin batter and gently swirl once again.
- Bake in preheated oven for 50 to 60 minutes or until the knife or toothpick inserted comes out clean.
Notes
- Leftovers can be wrapped and stored at room temperature for four days or in the refrigerator for up to 10 days. You can also freeze this bread for up to three months. Thaw and reheat in the microwave before serving.
- Love muffins? Bake pumpkin chocolate muffins using the same batter. The baking time will be approximately 18 minutes.
- For fall parties or Thanksgiving dinner, you can also make pumpkin bundt cake with the same batter.
Nutrition
Calories: 412kcal | Carbohydrates: 52g | Protein: 6g | Fat: 21g | Saturated Fat: 6g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 34mg | Sodium: 242mg | Potassium: 242mg | Fiber: 3g | Sugar: 30g | Vitamin A: 3870IU | Vitamin C: 1mg | Calcium: 40mg | Iron: 3mg