Savor the cozy flavors of fall with this moist Pumpkin Donut Loaf, studded with chocolate chips for an extra treat. This versatile batter can be transformed into muffins or baked donuts if you're in the mood for a different shape.
Ingredients:
For the Pumpkin Batter:
- 250 grams (2 cups) all-purpose flour
- 300 grams (1 1/2 cups) sugar
- 8 grams (2 tsp) pumpkin pie spice
- 10 grams (2 tsp) baking powder
- 1.5 grams (1/4 tsp) salt
- 450 grams (2 cups) pumpkin puree
- 3 large eggs
- 10 ml (2 tsp) vanilla extract
- 113 grams (1/2 cup) unsalted butter, melted
- 30 ml (2 tbsp) vegetable oil
- 130 grams (3/4 cup) chocolate chips, divided
Directions:
- Begin by preheating your oven to 175°C (350°F). Prepare a 9x5-inch loaf pan by greasing it thoroughly.
- In a bowl, whisk together the flour, sugar, pumpkin pie spice, baking powder, and salt. Set the dry ingredients aside.
- In a separate bowl, mix together the pumpkin puree, eggs, vanilla extract, melted butter, and vegetable oil until well combined.
- Gradually incorporate the dry ingredients into the wet mixture, stirring until just smooth.
- Gently fold in 90 grams (1/2 cup) of the chocolate chips into the batter, reserving the rest for the topping.
- Pour the batter into the prepared loaf pan. Sprinkle the remaining chocolate chips over the top of the batter.
- Place the pan in the oven and bake for 45-50 minutes, or until a knife inserted into the center of the loaf comes out clean.
- After baking, allow the loaf to cool in the pan for 5 minutes. Then, use a knife to loosen the edges before turning the loaf out onto a cooling rack.
- Let the loaf cool for an additional 15 minutes before slicing.
Serve up slices of this delightful Chocolate Chip Pumpkin Donut Loaf as a sweet breakfast, an afternoon snack, or a dessert. Its rich pumpkin flavor and chocolatey goodness are sure to please anyone looking for a taste of autumn. Enjoy!
