I baked this cake and kept it aside for two days, then tasted it. I think it tastes better after two days. Pumpkin puree and chocolate chips is a very delicious combination. We were left craving for more!!!!
Chocolate Chip Pumpkin Bread
- 250g (2 cups, 9oz) all-purpose flour
- 3 teaspoons baking powder
- 1 teaspoon ground ginger
- ½ teaspoon cinnamon
- ½ teaspoon ground cardamon
- ½ teaspoon salt
- ¾ cup semi-sweet chocolate chips
- 1 scant cup (200g) pumpkin purée – I used E.D. Smith pure pumpkin in a can
- 200g (1 cup) sugar
- ½ cup vegetable oil (you can sub with melted unsalted butter)
- 2 eggs, beaten
- ½ cup milk
- 1 tablespoon turbinado sugar mixed with ½ teaspoon cinnamon
- Preheat the oven to 350ºF (180ºC) ten minutes before using. Grease and line the base of a 9 x 5-inch (23 x 13cm) loaf pan. Sift or whisk the flour, baking powder, ginger, cinnamon, cardamon and salt into a bowl. Stir in the chocolate chips and make a well in the centre.
- In another bowl, whisk together the pumpkin purée, sugar, vegetable oil, eggs and milk. Pour this mixture into the well and stir gently until combined. Spoon the batter into the prepared pan then sprinkle the cinnamon sugar on top. Bake 50-60 minutes or until golden on top and a toothpick inserted in the centre comes out clean. Remove from the oven, rest for 10 minutes, then transfer onto a cooling rack and let cool completely.
- For cup measures: spoon the flour into the cup, heaping it up over the top, then slide a knife across the top to level off the extra. Be careful not to shake or tap the cup to settle down the flour or you will have more than you need. I use a 240ml American cup.
Points to Note
- Please note that oven temperatures are given as a guideline only. You may need to add or reduce the suggested temperature depending on your oven. I baked the bread at 350°F (180°C) for 55 minutes.