Ingredients
1 3/4 cups all-purpose flour
1 cup sugar
1 cup pumpkin puree
1/2 cup oil
2 large eggs
1/2 cup chocolate chips
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1 teaspoon baking soda
1/2 teaspoon salt
Instructions
Preheat oven to 350°F (180°C) and prepare a 9×5-inch loaf pan
In a large bowl, whisk flour, baking soda, cinnamon, nutmeg, ginger, cloves, and salt
In a separate bowl, beat pumpkin puree, sugar, oil, and eggs until smooth
Add wet mixture to dry ingredients and stir until just combined
Fold in chocolate chips gently
Pour batter into prepared loaf pan
Bake for 60-70 minutes or until a toothpick inserted comes out clean
Let the loaf cool completely before slicing into 8-10 pieces
Notes
For gluten-free option, substitute all-purpose flour with gluten-free flour blend
Chocolate chips melt slightly, so don’t overmix to preserve texture
Store in an airtight container at room temperature for up to 4 days
- Prep Time: 15
- Cook Time: 60
- Category: High Protein Breakfasts
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 260
- Sugar: 17g
- Sodium: 120mg
- Fat: 13g
- Saturated Fat: 2g
- Carbohydrates: 30g
- Fiber: 0.5g
- Protein: 4g
- Cholesterol: 37mg