I love bread. Crusty bread, french bread, sourdough bread, and quick bread. If I had to pick a sweet bread it would be pumpkin bread, followed closely behind by banana bread. That’s why this dutch oven pumpkin banana bread is one of my go-to recipes. It’s full of flavor and is soft, moist, and feeds six to eight people!
Dutch Oven Pumpkin Bread with Chocolate Chips
I love bread. Crusty bread, french bread, sourdough bread, and quick bread. If I had to pick a sweet bread it would be pumpkin bread, followed closely behind by banana bread. That’s why this dutch oven pumpkin banana bread is one of my go-to recipes. It’s full of flavor and is soft, moist, and feeds six to eight people!
Ingredients
- 1/2 cup quick rolled oats
- 1/2 cup brown sugar
- 1 tsp vanilla extract
- 2 Tbsp butter
- 3 1/3 cups flour
- 1 tsp baking soda
- 1/2 tsp baking power
- 1 tsp salt
- 1 tsp ground nutmeg
- 1 tsp ground cloves
- 1 tsp cinnamon
- 2 cups sugar
- 1 15oz can of pumpkin
- 1 cup applesauce
- 1 cup chocolate chips
Instructions
- Preheat dutch oven to 350 degrees. Oil dutch oven with cooking spray or oil
- In separate bowl combine oats, brown sugar, vanilla, and butter. Mix until crumbly.
- In separate bowl combine baking soda, baking powder, cinnamon, salt, nutmeg, sugar, and cloves. Add 1/2 cup water, the pumpkin, eggs, and applesauce mixing well.
- Pour batter into dutch oven, add chocolate chips by scattering them on top, then sprinkle the crumble on top.
- Bake for 40-50 minutes with 7 coals under and 12 on top.
- Bread is done when toothpick inserted comes out clean.
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Nutrition Information
Yield
12Serving Size
1Amount Per Serving Calories 408Total Fat 7gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 3gCholesterol 5mgSodium 320mgCarbohydrates 85gFiber 3gSugar 52gProtein 5g
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