Description
A moist, spiced pumpkin loaf loaded with semi-sweet chocolate chips and finished with a sweet, creamy vanilla glaze.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 cup pumpkin puree
- 1/2 cup vegetable oil
- 3/4 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup semi-sweet chocolate chips
- 1 cup powdered sugar
- 2 tablespoons milk or heavy cream
- 1/2 teaspoon vanilla extract (for glaze)
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×5 inch loaf pan or line with parchment paper.
- In a medium bowl, whisk together flour, baking soda, cinnamon, nutmeg, and salt.
- In a large bowl, beat pumpkin puree, vegetable oil, and brown sugar until smooth.
- Add eggs and vanilla extract to the wet mixture, beating until well combined.
- Gradually stir the dry ingredients into the wet ingredients until just combined; do not overmix.
- Gently fold in the chocolate chips with a spatula.
- Pour batter into the prepared pan and bake for 55-65 minutes, or until a toothpick comes out clean.
- Cool the loaf in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Whisk powdered sugar, milk, and vanilla extract together until smooth.
- Drizzle the glaze over the cooled bread and let it set before slicing.