After baking a pumpkin pie earlier in the month, and a couple of pumpkin soups later, it was time for something sweet again. I wanted to try something where I could use a little less fat (or no-butter at all) and more pumpkin puree. And, since I had a fresh batch of pumpkin puree, this recipe pumpkin loaf was a winner. Plus, this recipe has no extra spices (not everybody has a crazy love for spices as we do!), so it goes so well with the melted chocolate bits.
Even if you skipped the chocolate, this loaf will be flying off the table. It’s a great loaf to give away. I got three small loaves out of one recipe. You could also bake it to make a pumpkin bundt cake, but I would recommend the loaves as they are easy to give away (bake for a friend, don’t show up empty-handed!).
Let us know what you think and if you have a recipe you would want us to try!
Pumpkin Loaf with Chocolate Chips
Adapted from The Weary Chef
Makes 3 7×3-inch loaves
3 cups all-purpose flour
¼ teaspoon salt
1 teaspoon baking soda
1 teaspoon vanilla
¼ cup vegetable oil
2 cups or 1 15-0z can of pumpkin puree
1 cup milk
1 ½ cup sugar
2 cups of chocolate chips
- Preheat oven to 350 degrees F. Spray 3 7×3-inch loaf pans or a bundt pan with cooking spray and set aside.
- In a medium bowl, sift together the all-purpose flour, salt and baking soda.
- In a large mixing bowl, whisk together eggs, vanilla, and oil. Then, stir in pumpkin, milk, and sugar.
- Add dry ingredients and mix to combine. Then, add the chocolate chips and stir to combine.
- Divide batter into the 3 loaf pans, and juggle pans to level the batter.
- Bake for 50-60 minutes, or until a wooden skewer inserted into cake comes out clean. If you are baking in a bundt pan, let the cake cool in pan for 10 minutes, before transferring to a wire rack to cool completely.
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