Description
Moist, spiced Pumpkin Chocolate Chip Bread filled with rich, melty chocolate chips. The perfect fall bake for cozy mornings or dessert.
Ingredients
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1 ¾ cups all-purpose flour
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1 tsp baking soda
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½ tsp salt
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1 ½ tsp cinnamon
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½ tsp nutmeg
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¼ tsp cloves
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1 cup pumpkin puree (not pumpkin pie mix)
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½ cup vegetable oil
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1 cup granulated sugar
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½ cup brown sugar
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2 large eggs
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1 tsp vanilla extract
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1 cup semi-sweet chocolate chips
Instructions
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Preheat oven to 350°F (175°C). Grease or line a 9×5-inch loaf pan with parchment paper.
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In a bowl, whisk flour, baking soda, salt, and spices until combined.
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In another large bowl, whisk pumpkin puree, oil, sugars, eggs, and vanilla until smooth.
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Add dry ingredients to wet ingredients and stir until just combined.
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Fold in chocolate chips, reserving a handful to sprinkle on top.
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Pour batter into the prepared pan and smooth the top.
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Bake 55–65 minutes, or until a toothpick inserted in the center comes out clean.
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Cool in the pan for 10 minutes, then transfer to a wire rack.
Notes
Use 100% pure pumpkin puree for the best flavor and texture.
Toss chocolate chips in 1 tsp flour before folding in to prevent sinking.
Store covered at room temperature for up to 3 days or refrigerate for up to 5 days.
Freeze for up to 2 months; thaw overnight for easy breakfasts or snacks.
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Category: Bread, Breakfast, Dessert, Snack
- Cuisine: American
Nutrition
- Calories: 260 kcal per slice