Saturday, February 12, 2011

Pumpkin Chocolate Chip Loaf

The other day Joel and I were in the mood for some tasty goodness  and so I whipped up this easy "bread" (it's a lot more like cake, lets face it). It turned out simply divine... mmm... mmm... good! I found it on the food blog Dinner with Julie.
Pumpkin Chocolate Chip Loaf
  • 2 cups all-purpose flour
  • 1 cup sugar (white or brown)
  • 1 1/2 tsp. cinnamon
  • 1/2 tsp. ground ginger
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • 1/4 tsp. salt
  • 1 cup pumpkin puree
  • 1/2 cup canola oil
  • 1/2 cup buttermilk, thin plain yogurt or milk
  • 3 large eggs
  • 1 tsp. vanilla
  • 1/2-1 cup chocolate chips, chopped walnuts or pecans, or a combination

  • Preheat oven to 350°F. Spray a 9″x5″ loaf pan with nonstick spray.
  • In a large bowl, mix the flour, sugar, spices, baking powder, baking soda and salt. 
  • In another bowl, whisk together the pumpkin, oil, milk, eggs and vanilla.
  • Add the wet ingredients to the dry along with a few handfuls of chocolate chips and/or nuts, if you’re so inclined, and stir just until the batter comes together. 
  • Scrape into the prepared pan and bake for an hour, until the top is cracked and springy to the touch.


  1. All quick breads taste better with chocolate chips in them!

  2. That pumpkin bread looks like it came out perfectly. The chocolate chips are a great touch. I have a sweet treat linky party going on at my blog called "Sweets for a Saturday" and I'd like to invite you to stop by and link your bread up.