Spiced Pumpkin & Chocolate Chip Bread – a delicious recipe with flour, baking soda, ground cinnamon, salt, ground ginger, ground nutmeg. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Heat oven to 350F.
2
Spray 8 1/2x4-inch loaf pan with no-stick cooking spray.
3
Set aside.
4
Combine flour, baking soda, cinnamon, salt, ginger and nutmeg in bowl.
5
Set aside.
6
Combine sugar, egg and egg yolk in bowl; beat at medium speed until creamy.
7
Add melted butter; continue beating until well mixed.
8
Add pumpkin and vanilla; continue beating until well mixed.
9
Add flour mixture; beat at low speed until well mixed.
10
Stir in chocolate chips.
11
Pour batter into prepared pan.
12
Sprinkle top with raw sugar.
13
Bake 50-70 minutes or until toothpick inserted in center comes out clean and edges begin to pull away from sides of pan.
14
Cool in pan 5 minutes; remove from pan to cooling rack.
15
Cool completely.
16
*Substitute 3/4 cup canned pumpkin.
643
kcal
Calories
27
g
Fat
87
g
Carbs
12
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 14 ingredients. The key ingredients include: 1 1/2 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, 1/2 teaspoon salt, and more.
Yes, Spiced Pumpkin & Chocolate Chip Bread falls under the General category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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