About a month ago, I traveled to the United States for a few weeks of vacation – we rented a car and drove along the West Coast in the area between Seattle and San Francisco. It was the season of pumpkins everywhere – not a common sight in Israel. All the supermarkets and stores were packed with all sorts of pumpkins and special pumpkin spice editions to just about any candy you could think of.
As a rather big pumpkin lover, I realized how strange it is that I had not yet baked with pumpkin myself! I made a pumpkin cake many years ago, but other than that – nothing. The visit to the US inspired me to go back home and bake pumpkin anything! Pumpkin is a perfect vegetable for cakes, just like carrots, and the use of pumpkin puree gives a beautiful color and a delightful texture to cakes and pastries that I really must use it more.
So, I started out with a simple chocolate chip pumpkin bread, made in one bowl. It has the most amazing aroma in the universe! Even before I through it into the oven I simply couldn’t stop myself from tasting “just another bit” – this is how delicious the batter was! The combination of the cinnamon and the Pumpkin Spice created particularly addictive flavors that I just couldn’t resist.
During baking, a wonderful aroma of autumn spread all around the house, and filled it with a lovely warmth of the beginning of the cold season. This soft pumpkin bread was so delicious that anyone who tasted it could not stop eating it straight from the pan.
If you are not yet convinced, you just HAVE to try this bread, it is simply amazing and perfect for autumn. Preheat your oven!
Chocolate Chip Pumpkin Bread
For the cake:
- 2 large eggs
- 150 grams (3/4 cup) sugar
- 50 grams (1/4 cup) light brown sugar
- 425 grams (1 can) pumpkin puree
- 125 ml. (1/2 cup) vegetable oil
- 60 ml. (1/4 cup) milk or soy milk
- ¾ tsp. salt
- 1 tsp. ground cinnamon
- ½ tsp. Pumpkin Spice optional
- 240 grams (1 ¾ cups) all-purpose flour
- 1 tsp. baking soda
- 250 grams (1 bag) of chocolate chips
Preheat oven to 170c degrees and grease the pans.
In a large bowl, place eggs, sugar, brown sugar, pumpkin puree, oil, milk, salt, cinnamon and Pumpkin Spice and whisk until combined.
Add flour and baking soda and mix until you get a uniform batter.
Add almost all the chocolate chips (leave some for decoration) and fold gently until evenly spread in the batter.
Pour the batter into the pans and straighten the top.
Sprinkle with chocolate chips at the top of the bread.
Bake for 35-45 minutes or until the pumpkin breads are golden, set and a skewer inserted in the center comes out with moist crumbs.
Cool completely at room temperature and serve.
- Keep the breads in a closed container for up to a week.
- It is recommended to serve the bread at room temperature or warm.
- I used a mixture of regular chocolate chips and mini chocolate chips. You can of course use only one type.
- Instead of chocolate chips you can coarsely chop dark or milk chocolate.
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