Chocolate Chip Pumpkin Bread
This chocolate chip pumpkin bread combines the warmth of autumn spices with the indulgence of chocolate in every bite. Perfect for impressing weekend guests or enjoying with your morning coffee, this moist and flavorful bread fills your home with an irresistible aroma while delivering exceptional taste.
Equipment
- 9×5-inch loaf pan
- Parchment Paper
- Mixing Bowls
- Wire Cooling Rack
- Serrated knife
Ingredients
Dry Ingredients
- 1¾ cups all-purpose flour
- 1 tsp baking soda
- 2 tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp ground cloves
- ¼ tsp ground ginger
- ¾ tsp salt
Wet Ingredients
- 15 oz pure pumpkin puree not pumpkin pie filling
- 1 cup granulated sugar
- ½ cup packed brown sugar
- 2 large eggs room temperature
- ½ cup vegetable oil
- ¼ cup milk
- 1 tsp vanilla extract
- 1 cup semi-sweet chocolate chips plus extra for topping
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan, then line with parchment paper, leaving an overhang for easy removal.
- In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, cloves, ginger, and salt.
- In a large bowl, whisk together the pumpkin puree, granulated sugar, and brown sugar until completely incorporated. Add the eggs one at a time, beating well after each addition. Stir in the oil, milk, and vanilla extract until smooth and uniform.
- Gradually fold the dry ingredients into the wet mixture, stirring just until combined. Avoid overmixing.
- Gently fold in 3/4 cup of the chocolate chips, saving the rest for the top.
- Pour the batter into your prepared loaf pan, smoothing the top with a spatula. Sprinkle the remaining chocolate chips evenly across the surface.
- Bake for 65-70 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs.
- Allow the bread to cool in the pan for 15-20 minutes before using the parchment overhang to lift it out. Transfer to a wire rack and cool completely before slicing.
Notes
For the cleanest cuts, use a serrated knife warmed under hot water and wiped dry between slices.
Store in an airtight container at room temperature for up to 4 days, or refrigerate for up to 7 days.
To freeze, wrap individual slices in plastic wrap, then aluminum foil, and freeze for up to 3 months.
For a healthier version, try replacing half the all-purpose flour with whole wheat flour, reducing sugar to ¾ cup total, substituting applesauce for half the oil, and using dark chocolate chips.
Nutrition
Calories: 315kcalCarbohydrates: 45gProtein: 4gFat: 14gSaturated Fat: 4gCholesterol: 31mgSodium: 235mgFiber: 2gSugar: 28gVitamin A: 75IUIron: 8mg
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