Easy Pumpkin Chocolate Chip Bread
The best,incredibly moist pumpkin bread loaded with chocolate chips,brimming with the pumpkin and spice flavour we crave for.
Servings Prep Time
1Big loaf 10Minutes
Cook Time
55Minutes
Servings Prep Time
1Big loaf 10Minutes
Cook Time
55Minutes
Ingredients
Instructions
  1. Preheat the oven to 170 deg C. Sieve the flour,baking powder, baking soda,salt and the pumpkin pie spice together and keep aside.
  2. Whisk the eggs with the brown sugar and castor sugar in a mixing bowl till frothy and thick for about 3-4 minutes with a hand mixer or a hand held whisk.
  3. Add the oil and vanilla extract,mix till well incorporated.
  4. Add the pumpkin purée orange juice and sour cream to the batter and whisk till just mixed.
  5. Add the flour and mix in the lowest speed of the hand mixer till just combined.With the help of a spatula fold in half of the chocolate chips .
  6. Pour the batter into a greased loaf pan, sprinkle the left over chocolate chips and bake in a preheated oven at 170 deg C for 50-55 minutes or till a toothpick inserted comes out practically clean( a moist crumb or two is fine).
  7. Cool in the pan for 10 -15 minutes, run a knife alongside to loosen the edges and invert on a wire rack and keep it upright.
  8. Cool on wire rack for about 30 minutes then transfer to an airtight container to cool completely. Note that it’s even better the second day.
Recipe Notes

To make Pumpkin Puree,boil the pumpkin pieces in a pressure cooker with little water till cooked or for 2 whistles. Cool and blend the pieces to a Puree and use as required.