Description
This Pumpkin Chocolate Chip Bread is a moist, warmly spiced loaf infused with pumpkin puree and semi-sweet chocolate chips. Perfect for fall, it’s easy to make and full of cozy flavors.
Ingredients
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 3/4 cup granulated sugar
- 1/2 cup brown sugar
- 1 cup pumpkin puree
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 3/4 cup semi-sweet chocolate chips
Instructions
- Preheat the oven to 350°F (175°C) and grease or line a 9x5-inch loaf pan with parchment paper.
- In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves.
- In a separate bowl, mix the granulated sugar, brown sugar, pumpkin puree, oil, eggs, and vanilla extract until well combined.
- Stir the wet ingredients into the dry ingredients just until combined. Do not overmix.
- Fold in the chocolate chips gently with a spatula.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
- Do not overmix the batter to keep the bread tender.
- Letting the bread sit overnight enhances the flavor.
- Use dark chocolate chips or nuts for variation.
- Can be made gluten-free with a 1:1 baking blend.
- Store in an airtight container at room temperature or freeze for longer storage.
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 21g
- Sodium: 190mg
- Fat: 13g
- Saturated Fat: 3.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 35mg
