Moistest Pumpkin Chocolate Chip Bread

This pumpkin bread is so moist and delicious (and melty), we just can’t get enough of it. I’ve been dreaming of toasting a slice and spreading it with cream cheese. With a cup of tea, it would be the perfect way to start a crisp fall morning. I may have to alter my sleep schedule just to allow for such a luxury. David must love this cake too because every time I look, there is a little less of it. I’m sure to catch him chocolate-handed one of these times.

To make this cake, preheat your oven to 350ºF. In a bowl, whisk together 1 cup of pumpkin purée, 3/4 cup of packed brown sugar, 1/2 cup of vegetable oil, 1/4 cup of milk, 2 eggs, and 1 teaspoon of vanilla extract.

Then, mix in 1.5 cups of flour, 1.5 teaspoons of baking soda, 1 teaspoon of instant coffee, 1 teaspoon of cinnamon, 1/2 teaspoon of nutmeg, 1/2 teaspoon of cloves or allspice, and 1/2 teaspoon of salt. Once those ingredients are combined, fold in 1/2 cup of chocolate chips.

Pour the batter into a greased loaf pan.

Bake the cake for about 50 minutes or until a toothpick inserted into its center comes out clean. I removed mine from the oven while I was video chatting with my friend in Italy. She can’t find any baking soda there. I feel a little guilty for wafting this one right under her nose, but granted, she’s in Italy.

Let the cake cool and then let the yums take over. I hope this pumpkin bread suits your fall moods and cravings well.

This recipe is adapted from the Pastry Affair.

Shopping list:

  • Pumpkin purée- 1 cup
  • Brown sugar- packed 3/4 cup
  • Vegetable oil- 1/2 cup
  • Milk- 1/4 cup
  • Eggs- 2
  • Vanilla extract- 1 teaspoon
  • Flour- 1.5 cups
  • Baking soda- 1.5 teaspoons
  • Instant coffee- 1 teaspoon
  • Cinnamon- 1 teaspoon
  • Nutmeg- 1/2 teaspoon
  • Cloves or allspice- 1/2 teaspoon
  • Salt- 1/2 teaspoon
  • Chocolate chips- 1/2 cup
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Comments

Moistest Pumpkin Chocolate Chip Bread — 6 Comments

  1. this looks DELICIOUS. i can’t wait to try this one.

    i just started a site this month and listed yours as one of my favorites. you have the most creative recipes and wonderful instruction. you really inspired me to work on my site! would love it if you would stop by and check it out. http://www.thecookingvirgin.com thanks again for your awesome site and inspiration!

  2. Your Pumpkin Chocalate Bread looks delicious except if I make this recipe I will have to omit the instant coffee for your Uncle Craig who will not eat it with coffee in it.

    • You can’t even taste the coffee in it. Don’t tell him and he will continue to say how awesome it is! It’s such a tiny amount mixed with so many other things. In my opinion, it just enhances the allspice that I used.

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