Description
This Pumpkin Chocolate Chip Bread recipe is moist, flavorful, and packed with fall spices and chocolate chips. Perfect for any occasion, it’s easy to make and even easier to enjoy.
Ingredients
Scale
Ingredients:
Dry Ingredients:
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
Wet Ingredients:
- 1 cup pumpkin puree (not pumpkin pie filling)
- ½ cup vegetable oil or melted butter
- 2 large eggs
- 1 cup granulated sugar
- ½ cup packed brown sugar
- 1 teaspoon pure vanilla extract
Add-ins:
- ¾ cup semi-sweet chocolate chips (plus extra for topping)
Instructions
Instructions:
- Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
- In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves. Set aside.
- In a large bowl, mix pumpkin puree, oil, eggs, granulated sugar, brown sugar, and vanilla extract until smooth.
- Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Avoid overmixing.
- Fold in the chocolate chips with a spatula.
- Pour the batter into the prepared loaf pan. Smooth the top and sprinkle extra chocolate chips if desired.
- Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
- Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
- Slice and enjoy!
Notes
Notes:
- For a healthier version, substitute whole wheat flour for all-purpose flour or use coconut sugar instead of granulated sugar.
- To make it dairy-free, use a plant-based butter alternative and dairy-free chocolate chips.
- Store leftovers in an airtight container for up to 3 days at room temperature or up to a week in the refrigerator.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American