Description
This chocolate chip pumpkin bread is moist, delicious, and super easy to make! No need to use pumpkin puree, just raw pumpkin, which is perfect to use pumpkin leftovers!
Ingredients
Scale
- 7 oz raw pumpkin, cubed (200 g)
- 3 eggs, at room temperature
- 2 tbsp melted coconut oil
- 2/3 cup shredded desiccated coconut (50 g)
- 1/2 cup white sugar (90 g)
- 1/2 cup brown sugar (90 g)
- 1 tsp vanilla extract
- 1 pinch salt
- 1 and 1/2 cups all-purpose flour (180 g)
- 1 tbsp baking powder
- 1/2 and 1/4 cups chocolate chips (150 g)
- 1/4 tsp cinnamon (optional)
- 1/4 tsp ground cloves (optional)
- 1/4 tsp nutmeg (optional)
Instructions
- Preheat the oven to 350 degrees F (180 C), grease a loaf pan, and line the bottom and sides with parchment paper.
- In a large bowl, mix the flour, salt, and baking powder.
- Add the cubed pumpkin, melted coconut oil, eggs, vanilla extract, salt, sugar, desiccated coconut, and spices to a blender and blend until smooth.
- Pour the wet ingredients over the dry ingredients and gently combine everything.
- Add 1/2 cup of the chocolate chips and gently combine.
- Pour the batter into the loaf pan and add 1/4 cup of chocolate chips on top. Bake for about 40, at the 40-minute mark, cover the pan with foil paper to prevent burning, and bake for more 20 minutes or until the toothpick comes out clean.
Notes
Don’t overbake: This bread is best when moist! Ensure you don’t overbake your pumpkin bread to prevent it from getting dry.
Storage: Store your chocolate chip pumpkin bread in a dry place for up to 2 days or in the fridge for up to 5 days.
Blender substitution: If you don’t have a blender, you can also use a food processor.
Keywords: chocolate chip pumpkin bread, chocolate chip pumpkin bread recipe