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Prep time
30 minutes
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Cook time
1 hour 15 minutes
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makes
2 loaves
Author Notes
I first fell in love with pumpkin bread when my second grade teacher asked us to each bring in one can of pumpkin purée and one empty coffee can. We transformed these into delectable sweet bread that she baked in the coffee cans themselves, which we later decorated to look like turkeys. Since then, I’ve made some version of this recipe every fall. I start by greasing my loaf pans with Chosen Foods 100% Pure Avocado Oil Spray, which is naturally non-stick and doesn't contain propellants. The pumpkin bread is incredibly moist thanks to the pumpkin purée and Chosen Foods 100% Pure Avocado Oil, which is perfect for baking because it contains good fats and has a neutral taste. Plus, each loaf is chock-full of chocolate chips. Have a slice in the morning for breakfast and another in the evening for dessert. —Irene Yoo
Test Kitchen Notes
This recipe is shared in partnership with Chosen Foods. —Food52
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Ingredients
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Chosen Foods 100% Pure Avocado Oil Spray, for greasing the pan
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3 1/2 cups
flour
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2 teaspoons
baking soda
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1 1/2 teaspoons
salt
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2 teaspoons
ground cinnamon
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2 teaspoons
ground nutmeg
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4
eggs
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3 cups
granulated sugar
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1
(15-ounce) can pumpkin purée
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1 cup
Chosen Foods 100% Pure Avocado Oil
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1 cup
semi-sweet chocolate chips
Directions
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Heat oven to 325°F. Lightly grease two 9x5-inch loaf pans with avocado oil spray. Set aside.
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In a medium bowl, whisk together flour, baking soda, salt, cinnamon, and nutmeg. In the bowl of an electric mixer fitted with a whisk attachment, beat eggs and sugar together until creamy. Add pumpkin, ⅔ cup water, and avocado oil to the bowl of the stand mixer and mix until combined.
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Remove bowl from mixer and stir in flour mixture ⅓ at a time using a wooden spoon or spatula until all of the flour mixture is incorporated. (It’s okay if the mixture is still lumpy as long as there is no visible flour remaining.) Fold in chocolate chips. Divide batter between loaf pans, then place in the oven.
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Bake loaves for about 1 hour and 15 minutes, until a toothpick inserted in the center comes out clean. Remove from oven and cool completely before serving.
Irene Yoo is chef and creator of Yooeating, a Korean American food channel that explores Korean home cooking, street food, and culinary history. She has developed recipes and penned essays for Food52, Food Network, and Bon Appetit, and previously presented about Korean culinary history at The Korea Society and The Museum of Food and Drink.
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