Description
Embrace the warmth of autumn with this soul-warming Maple Chocolate Chip Pumpkin Bread. This dense, moist quick bread combines the deep, earthy notes of pure pumpkin puree with the complex, woodsy sweetness of pure maple syrup. Infused with warming spices like cinnamon and pumpkin pie spice, and loaded with generous amounts of semi-sweet chocolate chips and crunchy pecans, this one-bowl recipe is the perfect seasonal treat for sharing with family or enjoying with a hot cup of tea.
Ingredients
2 large eggs
1/2 cup vegetable oil
1 cup pure pumpkin puree
1 1/2 teaspoons vanilla extract
1/2 cup pure maple syrup
1 cup granulated sugar
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
2 teaspoons pumpkin pie spice
1 1/2 cups semi-sweet chocolate chips
1 cup chopped pecans
Instructions
Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
In a large bowl, whisk together the eggs, vegetable oil, pumpkin puree, vanilla extract, and maple syrup until well combined.
Stir in the granulated sugar.
In a separate bowl, whisk together the flour, baking powder, salt, cinnamon, and pumpkin pie spice.
Gradually add the dry ingredients to the wet ingredients and mix until just combined, being careful not to overmix.
Fold in the semi-sweet chocolate chips and chopped pecans.
Pour the batter into the prepared loaf pan and smooth the top.
Bake for 55 to 65 minutes, or until a toothpick inserted into the center comes out clean.
Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
Store the bread in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days. This bread freezes exceptionally well; wrap individual slices tightly in plastic wrap and store in a freezer-safe bag for up to 3 months.
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 22g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 4g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 35mg