Now that fall is upon us, I wanted to pass along my revised version of this recipe from allrecipes.com that I originally got from my sister. This is one of my favourite fall desserts / breakfast pastries, and all the feedback is that it’s super moist. I like that it’s moisture comes from the pumpkin puree, so as not to add any butter (ie. extra calories). Definitely bake this until it’s cooked through, I’m saying 1 1/2 hours, but it can sometimes take longer depending on your oven:
Pumpkin Chocolate Chip Loaf:
- 1 1/2 cups white sugar
- 1/2 (15 ounce) can pumpkin puree
- 1/2 cup vegetable oil
- 1/2 cup water
- 2 eggs
- 1 3/4 cups all-purpose flour
- 1/2 tablespoon ground cinnamon
- 1/2 tablespoon ground nutmeg (or add a full tablespoon of cinnamon if you don’t have any nutmeg)
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 1/2 cup miniature semisweet chocolate chips (I usually use the full bag, which makes it extra choclatey)
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a loaf pan (like you use for meatloaf or banan bread)
- In a large bowl, combine sugar, pumpkin, oil, water, and eggs. Beat until smooth. Blend in flour, cinnamon, nutmeg, baking soda, and salt. Fold in chocolate chips. Pour into loaf pan.
- Bake for 1 1/2 hours, or until an inserted knife comes out clean. Cool before removing from loaf pan, or cut directly from pan.