Pumpkin Chocolate Chip Loaf |
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Prep Time: 15 Minutes Cook Time: 50 Minutes |
Ready In: 65 Minutes Servings: 8 |
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This is a variation of one of my favorite banana bread recipes (Banana-Oatmeal Bread, Banana-Oatmeal Bread) where I substituted pumpkin for the bananas and added in a bit of spice and some chocolate chips, because pumpkin and chocolate are so delicious together. My thanks to Vino Girl for the original recipe. I like to line the bottom of the pan with parchment paper so I can be sure it slides out easily. Ingredients:
1 1/2 cups flour |
2/3 cup brown sugar |
1 1/2 teaspoons baking powder |
1/2 teaspoon baking soda |
1/4 teaspoon salt |
1 teaspoon cinnamon |
1 teaspoon pumpkin pie spice |
3/4 cup quick-cooking oatmeal |
1 cup canned pumpkin (not pumpkin pie filling) |
1/3 cup buttermilk (or regular milk that has been soured with a dash of vinegar) |
1/4 cup vegetable oil |
1 teaspoon vanilla |
1/2 cup chocolate chips |
2 eggs, beaten |
Directions:
1. Preheat oven to 350°F and spray a 8 x 4 inch loaf pan with cooking spray.
2. Combine dry ingredients together in a large bowl.
3. Combine pumpkin, buttermilk, oil, vanilla, and eggs in a small bowl or measuring cup.
4. Pour wet ingredients into the dry ingredients. Add chocolate chips and stir gently just until the dry ingredients are moistened. Batter will be very thick.
5. Spoon batter into the prepared pan and bake for 50 minutes, or until a toothpick inserted in the center comes out clean.
6. Remove bread from pan and cool on a wire rack.
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