Pumpkin Chocolate Chip Loaf

This pumpkin chocolate chip loaf is quick to whip up and is a real crowd pleaser when it comes out of the oven. This recipe rises beautifully, is filled with rich, melted chocolate and is dense enough to stay together when you’re cutting everyone a slice. Enjoy!

This recipe first appeared in my biweekly recipe column, Mixing with Zest, in The Westfield Leader (page 16) on Thursday, November 4, 2021.

Ingredients:

• 2 cups oat flour (+ a little extra to toss with your chocolate chips)

• 2 tsp baking powder

• 1 tsp pumpkin pie spice

• ¼ tsp kosher salt

• 2 eggs

• 2 tsp vanilla extract

• 1 cup canned pumpkin

• ¼ cup maple syrup

• 1 cup sugar

• ½ cup milk chocolate chips (or preferred chocolate)

Directions:

1. In a medium bowl, mix together flour, baking powder, pumpkin pie spice and salt. 

2. Add your eggs, vanilla, pumpkin, maple syrup and sugar. Whisk together.

3. In a small bowl, mix the chocolate chips with a sprinkle of flour until evenly coated. This will help the chocolate chips remain evenly distributed in your batter.

4. Add the chocolate chips to the wet mixture and fold in.

5. Pour into a greased 8.5" x 5.5” x 2.5" glass loaf pan.

6. Sprinkle the top with additional chocolate chips (because why not?!)

7. Bake on 350 for ~1 hour or until a toothpick comes out clean. Let cool slightly and slice. Cover with foil for storage.