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Cranberry Chocolate Chip Pumpkin Bread

Here is a one bowl pumpkin bread that's out of this world delicious!

Course Breakfast, Brunch, Breakfast, Dessert, Snack
Cuisine American
Keyword banana bread, canned pumpkin, chocolate chips, cranberries, cranberry chocolate chip pumpkin bread, one bowl cake, one bowl pumpkin bread, one bowl recipe, pumpkin bread
Prep Time 10 minutes
Cook Time 1 hour
Servings 10 slices
Author Pam

Ingredients

  • 1 1/2 cups all purpose flour
  • 1 1/2 tsp pumpkin pie spice
  • 1/2 tsp ground cinnamon
  • 1/4 tsp fine sea or kosher salt
  • 1/2 tsp baking soda
  • 1 cup granulated sugar
  • 1 cup pure pumpkin puree from a can, not pumpkin pie filling
  • 3/4 cup vegetable oil, canola, and avocado work well
  • 2 large eggs
  • 1/2 tsp vanilla extract
  • 1 1/4 cups dried cranberries
  • 1 1/2 cups mini chocolate chips

Instructions

  1. Preheat oven to 350 degrees, spray a 9inch loaf pan with cooking or baking spray. Set aside.In a large mixing bowl, whisk together flour, pumpkin pie spice, cinnamon, salt, and baking powder until combined.Mix in sugar, pumpkin puree, canola oil, eggs, and vanilla.Fold in one cup of mini chocolate chips and one cup dried cranberries.Pour batter into prepared loaf pan.Sprinkle remaining dried cranberries and chocolate chips on top.Bake for 60-70 minutes or until a tooth pick comes out clean or with dry crumbs. Check after 60 minutes.Allow pumpkin bread to cool in pan for about 15 minutes on a wire rack. Then, invert pumpkin bread onto the wire rack. Let cool upside down for another 15 minutes. Then flip back over and place on a serving dish or wooden cutting board and completely cool the pumpkin bread before slicing. By doing this it will be very easy to slice up. Enjoy!