Pumpkin Chocolate Chip Bread
This delicious pumpkin bread adds sweet chocolate chips to create a moist and flavorful fall favorite. The warmth of pumpkin spices combined with the richness of chocolate creates a perfect harmony of flavors in this easy-to-make quick bread.
Equipment
- 9×5-inch loaf pan
- Parchment Paper
- Mixing Bowls
- Wire Rack
Ingredients
Dry Ingredients
- 1¾ cups all-purpose flour substitute with 1:1 gluten-free flour blend if needed
- 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
- 2 large eggs room temperature
- ¾ cup granulated sugar
- ½ cup brown sugar packed
- 1½ cups pumpkin puree NOT pumpkin pie filling
- ½ cup vegetable oil or melted coconut oil for a subtle coconut undertone
- ¼ cup milk any variety, including plant-based alternatives
- 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 and line with parchment paper, leaving an overhang on the sides for easy removal.
- In a medium bowl, whisk together flour, baking soda, cinnamon, nutmeg, cloves, ginger, and salt.
- In a large bowl, beat eggs, granulated sugar, and brown sugar until lightened in color, about 1 minute.
- Add pumpkin puree, oil, milk, and vanilla to the egg mixture and whisk until completely combined.
- Gently fold the dry ingredients into the wet ingredients, stirring just until combined - aim for no more than 15-20 strokes.
- Fold in chocolate chips, reserving a small handful for topping.
- Pour the batter into your prepared loaf pan and sprinkle the reserved chocolate chips on top.
- Bake for 55-65 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs (not wet batter).
- Allow the bread to cool in the pan for 20 minutes, then use the parchment overhang to lift it out. Let it cool completely on a wire rack before slicing.
Notes
To prevent chocolate chips from sinking, toss them in 1 tablespoon of flour before adding to the batter.
For healthier alternatives, try replacing half the all-purpose flour with whole wheat flour, use applesauce for half the oil, or reduce the sugar slightly.
Store bread in an airtight container at room temperature for up to 3 days, refrigerate for up to 7 days, or freeze individual slices for up to 3 months.
For extra flavor, try adding 1/2 cup of chopped walnuts or pecans to the batter.
Nutrition
Calories: 320kcalCarbohydrates: 45gProtein: 4gFat: 15gFiber: 2gSugar: 28g
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