Description
This Pumpkin Chocolate Chip Bread Recipe is the cozy fall bake your kitchen has been waiting for. Tender pumpkin, warm spices, and melty chocolate chips make every slice impossible to resist.
Ingredients
Scale
- 1 3/4 cups (220 g) all-purpose flour
- 1 cup (200 g) granulated sugar
- 1/2 cup (100 g) packed light brown sugar
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 2 large eggs, room temperature
- 1 cup (240 g) pumpkin puree, not pumpkin pie filling
- 1/2 cup (120 ml) vegetable oil
- 1 teaspoon vanilla extract
- 1 cup (170 g) semi-sweet chocolate chips
Instructions
- Preheat the oven to 350°F (175°C) and prepare a 9 x 5-inch loaf pan with nonstick spray and parchment paper.
- Whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves in a medium bowl.
- In a separate large bowl, whisk the eggs, pumpkin puree, vegetable oil, granulated sugar, brown sugar, and vanilla until smooth.
- Add the dry ingredients to the wet mixture and gently stir until just combined.
- Fold most of the chocolate chips into the batter, reserving some for the top.
- Pour the batter into the prepared loaf pan and smooth the surface.
- Sprinkle the remaining chocolate chips over the top.
- Bake for 55 to 65 minutes, checking around 50 minutes with a toothpick inserted into the center.
- Remove the bread when the toothpick shows moist crumbs but no wet batter.
- Cool the loaf in the pan for 10 to 15 minutes, then transfer it to a wire rack.
- Allow the bread to cool for at least 30 minutes before slicing and serving
- Prep Time: 10
- Cook Time: 15
- Category: Bakimg