Pumpkin Chocolate Chip Bread

Are you sick of pumpkin spice yet? Is that even a thing? We know that there are some staunch advocates against the pumpkin spice movement, but sadly to say, we are not part of that tribe.

If you ordered from us last week, you'll know that Pumpkin White Chocolate Chip Gingersnaps were the treat in your bag, and we want to keep that pumpkin train rolling with a yummy version of pumpkin bread that you can make at home!

It comes together very quickly with minimal effort and dishes. We added chocolate chips because let's be honest, everything tastes better with chocolate chips in it. But really... chocolate is a great complement to the rich pumpkin flavour and warm, seasonal spices. We also added raisins, but you're more than welcome to leave them out!

Since pumpkin-flavoured baked good are only seasonal for a short time of the year, why not make the most of it, and make yourself a loaf today. 

Pumpkin Chocolate Chip Bread

1 cup canned pumpkin puree (pure pumpkin not pumpkin pie filling)

2 eggs

1/2 cup vegetable oil

1 tsp. vanilla

1 cup (200 g) sugar

1 cup (125 g) all-purpose flour

1/2 tsp. salt

3/4 tsp. baking soda

1/2 baking powder

1 tsp. ground cinnamon

1/2 tsp. ground ginger

1/4 tsp ground nutmeg

1/8 tsp. ground cloves

1/2 cup chocolate chips

1/4 cup raisins

Directions:

1. Preheat the oven to 350 F. Line a 9" x 5" loaf pan with tin foil.

2. Whisk together the flour, salt, baking soda, baking powder, and spices in a small bowl. Set aside.

3. Combine the pumpkin, eggs, oil, and vanilla in a large bowl. Add the sugar and mix well.

4. Add the dry to the wet ingredients and mix until just combined. Gently stir in the chocolate chips and raisins (if using).

5. Pour the batter into the prepared loaf pan and bake for about 45 minutes, or until a toothpick comes out clean. Allow to cool for 15 minutes before removing from the pan. Enjoy! 

Inspired by this recipe.