Prep time: 10 minutes

Cook time: 50 minutes

Servings: 8

Ingredients:
Nonstick cooking spray
1 large egg, brought to room temperature
1 ½ cups canned pumpkin pie filling
⅔ cups packed light brown sugar
¼ cup canola oil
1 tablespoon maple syrup
2 teaspoons pumpkin pie spice
1 teaspoon cinnamon
1 teaspoon ground cloves
¼ teaspoon kosher salt
1 ½ cups flour
½ teaspoon baking soda
½ teaspoon baking powder
1 cup semi-sweet chocolate chips

Directions:

  1. Preheat your oven to 350 degrees Fahrenheit. Spray a 9×5-inch loaf pan with nonstick cooking spray and set aside.
  2. In a large mixing bowl, combine the egg, canned pumpkin, and brown sugar. Beat on medium speed until smooth. Then add the canola oil, maple syrup, pumpkin pie spice, cinnamon, and ground cloves. Beat on medium speed until combined.
  3. Add the kosher salt, flour, baking soda, and baking powder to the mixing bowl and beat on medium speed. Remove the bowl from the mixer and stir in the chocolate chips with a large spoon.
  4. Spoon the mixture into the greased loaf pan and smooth over evenly. Place in the oven and bake for 50 minutes, until the top is slightly golden brown and a toothpick inserted into the center comes out clean.
  5. Allow the pumpkin bread to cool in the loaf pan for about 15 to 20 minutes. Slice, serve, and enjoy!

Written by Carrie Madormo, RN, MPH, ccto mashed.com