No-Yeast Pumpkin Bread with Chocolate Chips


Votes: 2

How to Make - No-Yeast Pumpkin Bread with Chocolate Chips
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Time: 2 hours.
Complexity: easily
Servings: 10

Nutritional value per serving:

Calories 266, total fat 10 G., saturated fats 6 G., proteins 4 G., carbohydrates 41 G., fiber 2 G., cholesterol 88 mg, sodium 208 mg, sugar 23 G.


With mini chocolate chips added to the dough, you'll taste the flavor in every bite of this fragrant, yeast-free pumpkin bread. It's perfect for breakfast, dessert, or just a snack throughout the day. We recommend trying it with salted butter.



The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:


  • 1 and 2/3 cups premium flour
  • 3/4 cup sugar
  • 0.5 tbsp. chocolate in mini granules
  • 1 teaspoon ground cinnamon
  • 1 teaspoon of baking soda
  • 1/4 tsp baking powder
  • 1/4 teaspoon sea salt
  • 3/4 cup canned pumpkin puree
  • 4 tbsp (55 g) melted unsalted butter
  • 2 large eggs
  • 1/4 cup milk
  • 0.5 tsp vanilla extract
  • Salted butter for serving



We recommend

Cooking the dish according to the recipe:


  1. Preheat oven to 175°C. Line a 22cm loaf pan with parchment paper.
  2. In a large bowl, combine the flour, sugar, chocolate chips, cinnamon, baking soda, baking powder, and salt. In another large bowl, combine the pumpkin puree, melted butter, eggs, milk, and vanilla. Gradually fold the pumpkin mixture into the flour mixture and gently fold with a spatula.

  3. Pour the batter into the prepared pan and smooth the surface. Bake until a toothpick inserted into the center comes out clean, about 1 hour.
  4. Let cool in the pan on a wire rack for 20 minutes. Remove the bread from the pan, peel off the parchment, and slice. Serve the pumpkin bread with butter.





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