Easy Pumpkin and Chocolate Chip Loaf Recipe
Nothing welcomes the fall season better than the smell of pumpkin, spice, and your tried-and-tested, family-secret, fall-baking recipes. But if you’re looking for more fall recipe ideas to add to your menu in the next few months, here’s a simple one you can try… Pumpkin and Chocolate Chip Loaf!
This loaf is very easy to make, but it has all the gooeyness of baked chocolate chips and the homey, warm pumpkin taste all in one loaf.
Easy Pumpkin and Chocolate Chip Loaf recipe
Yup, Pumpkin and Chocolate Chip Loaf Ingredients are Pantry Staples
Aside from pumpkin puree and walnuts, most of the ingredients of this pumpkin and chocolate chip loaf recipe are pantry staples.
You don’t even need to bring out your bulky stand mixer for this simple fall recipe—it’s a whisk-friendly recipe! Our favorite kind of recipe.
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Preheat Your Oven
Before you continue, preheat your oven at 350° F (or 180° C) for 15 to 20 minutes.
Please don’t skip this step.
You have to preheat your oven and allow it time to reach the correct temperature before you put your pumpkin and chocolate chip loaf in it. This step ensures your loaf won’t come out undercooked.
Now that’s out of the way…
Bring your large mixing bowl out, a whisk, and your loaf pan… and we’re ready to go!
Get Started: Combine Liquids
If you’re like us and you love one-bowl recipes, then you’ll fall in love with this recipe.
The secret of one-bowl recipes boils down to starting with liquids before mixing in solids.
So start by cracking two eggs in your mixing bowl, then adding a cup of granulated sugar and ¾ cup oil.
FYI, I use regular vegetable oil for any baked goods that I want to turn out moist and fluffy.
You can whisk everything in the bowl, or do it later after adding a cup of pumpkin puree and a teaspoon of vanilla extract.
Add Dry Ingredients
Add half a cup of flour, ½ teaspoon baking powder, ½ teaspoon salt, and about two teaspoons of ground cinnamon.
If your families are like ours and are obsessed with cinnamon, then 2 teaspoons may probably NOT be enough. Go ahead and add more ground cinnamon to taste.
Mix until everything is combined.
Make sure there are no clumps of flour left but don’t over-mix.
Add the Walnuts
On a chopping board, get ¾-cup of walnuts and chop them fairly coarsely or finely. This depends on your personal preference—We love walnuts chopped coarsely for the added crunch on any recipe.
But if you’re just looking for some texture, finely chopped walnuts would be perfect because the chocolate chips would add more texture to the loaf.
Now combine the chopped walnuts with a cup of chocolate chips.
Set aside half of your walnut-chocolate mix on your chopping board. For the other half, drop them into your batter, and stir them in.
Prep for the Oven to Bake the Pumpkin and Chocolate Chip Loaf
Get your 14-inch loaf pan, grease it lightly, and place wax paper.
Yes, you may skip the oil or wax paper if you’re using either a non-stick or silicone loaf pan.
Transfer your batter into the prepared loaf, then top it off with the remaining chocolate chips and chopped walnuts.
Bake the Pumpkin and Chocolate Chip Loaf
Bake in your oven for about 45-55 minutes.
I know this may be the most challenging part, but you have to let it cool for a while before serving.
After 5 to 10 minutes, you can now slice your pumpkin and chocolate chip loaf and enjoy!
This Fall-baking recipe is perfectly eaten either hot or cold, so if there are leftovers, you can refrigerate and reheat for breakfast the next day.
Easy Pumpkin and Chocolate Chip Loaf Recipe
Recipe details
- 10 pieces
- Prep time: 10 Minutes Cook time: 55 Minutes Total time: 1 hr 5 min
Comments
Share your thoughts, or ask a question!
A 14" loaf pan??!
Only 1/2 cup flour?