Description

Moist, fluffy, and loaded with warm autumn spices, this pumpkin chocolate chip bread is a cozy fall treat made with simple pantry staples. Naturally dairy-free, egg-free, and easily adaptable to be gluten-free.

Ingredients

1 cup canned pumpkin purée

2 tbsp milk of choice

2 tsp pure vanilla extract

2 tbsp oil or nut butter

1 tbsp white or apple cider vinegar

2/3 cup sugar (unrefined if desired)

1 cup flour (white, spelt, or oat)

1/2 tsp baking soda

1/2 tsp baking powder

3/4 tsp salt

1 tsp cinnamon

1/2 tsp pumpkin pie spice (or more cinnamon)

1/2 cup chocolate chips

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Instructions

Preheat oven to 325°F (160°C) and grease or line a 9×5 inch loaf pan with parchment paper.
In a large mixing bowl, whisk together the pumpkin purée, milk, vanilla, oil, vinegar, and sugar until smooth.
In a separate bowl, combine the flour, baking soda, baking powder, salt, cinnamon, and pumpkin pie spice.
Gently stir the dry ingredients into the wet mixture until just combined. Do not overmix.
Fold in the chocolate chips.
Pour the batter into the prepared loaf pan and smooth the top.
Bake for 50–55 minutes, or until a toothpick inserted into the center comes out mostly clean.
Let the bread cool in the pan for at least 20 minutes before slicing.

Notes

Use oat flour for a gluten-free version.

Add chopped nuts like pecans or walnuts for extra texture.

Swap chocolate chips for dried cranberries for a fruity variation.

Double the pumpkin pie spice or add nutmeg for a spicier flavor.

Replace sugar with maple syrup for a healthier option and reduce chocolate chips if desired.

Store at room temperature for 3 days, refrigerate for up to a week, or freeze for up to 2 months.

Prep Time: 10 minutes
Cook Time: 55 minutes
Category: Bread
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 190
Sugar: 13g
Sodium: 210mg
Fat: 7g
Saturated Fat: 2.5g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 2g
Protein: 2g
Cholesterol: 0mg