Chocolate Chip Pumpkin Bread
Chocolate Chip Pumpkin Bread is a must make every fall --- this pumpkin bundt cake is moist and tender with just the right amount of spice, and the chocolate chips take it from delicious to dynamite!
Servings: 20 servings
Equipment
- a standard bundt pan
Ingredients
wet ingredients
- 15 ounce canned pumpkin puree
- 1 cup vegetable oil
- 4 large eggs
- 1/2 tsp each of nutmeg, cinnamon and allspice (I was out of allspice so I substituted ginger)
dry ingredients
- 2 3/4 cups all purpose flour
- 1 tsp salt
- 2 cup sugar
- 2 tsp baking soda
- 1 cup chopped walnuts
- 10 ounce chocolate chips (I like dark chocolate)
Instructions
- Set oven to 350F
- Spray a non-stick bundt pan with cooking spray.
- Whisk the wet ingredients together with the spices and set aside.
- Whisk together the dry ingredients.
- Mix the dry into the wet until JUST combined. Fold in the nuts and chocolate chips.
- Spoon into the bundt pan and even out slightly, if necessary.
- Bake until a toothpick comes out without wet batter clinging to it, wet crumbs are fine, about 50-55 minutes. The range of baking time depends on your pan and your oven. Check early.
- Cool briefly and turn out onto a plate or rack. It’s delicious hot, warm, or cold!
Nutrition
Calories: 365 kcal · Carbohydrates: 45 g · Protein: 4 g · Fat: 20 g · Saturated Fat: 5 g · Polyunsaturated Fat: 9 g · Monounsaturated Fat: 3 g · Trans Fat: 0.1 g · Cholesterol: 33 mg · Sodium: 240 mg · Potassium: 141 mg · Fiber: 1 g · Sugar: 29 g · Vitamin A: 3.358 IU · Vitamin C: 1 mg · Calcium: 29 mg · Iron: 1 mg
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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