Print

Pumpkin Chocolate Chip Bread – Moist, Easy Fall Pumpkin Loaf

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This easy Pumpkin Chocolate Chip Bread is incredibly soft, moist, and full of warm fall spices. Made with simple ingredients, this homemade pumpkin loaf is perfect for breakfast, snacking, or dessert. It is just as delicious with or without chocolate chips!

Ingredients

Scale
  • 1 1/4 cups (156 g) all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground nutmeg
  • 1/3 cup (80 ml) vegetable oil
  • 2 large eggs
  • 1 cup (200 g) granulated sugar
  • 1 teaspoon vanilla extract
  • 1 cup (225 g) pumpkin puree, not pumpkin pie filling
  • 2/3 cup (115 g) semi-sweet chocolate chips, for the batter
  • 2–3 tablespoons (20–30 g) semi-sweet chocolate chips, for topping

Instructions

  1. Preheat the oven to 350°F (175°C). Position the oven rack in the lower third of the oven. Line an 8 × 4 × 3-inch loaf pan with parchment paper, leaving an overhang on the long sides for easy removal. Lightly spray the pan and parchment paper with nonstick cooking spray.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, cloves, and nutmeg. Set aside.
  3. In a large bowl, whisk together the vegetable oil, eggs, sugar, vanilla extract, and pumpkin puree until smooth and well combined.
  4. Add the dry ingredients to the wet ingredients and gently stir just until combined. Do not overmix.
  5. Fold in 2/3 cup of chocolate chips, then spread the batter evenly into the prepared loaf pan.
  6. Sprinkle the remaining 2–3 tablespoons of chocolate chips evenly over the top.
  7. Bake for 50–60 minutes. About halfway through baking, after 25–30 minutes, loosely tent the loaf with aluminum foil to prevent the top from overbrowning. Continue baking until a toothpick inserted into the center comes out clean or with a few moist crumbs.
  8. Let the bread cool in the pan for about 15–20 minutes. Use the parchment overhang to carefully lift it out and transfer it to a wire rack. Cool completely before slicing.

Notes

  • Use pumpkin puree, not pumpkin pie filling.
  • Gently mix the batter just until the ingredients are combined to help keep the bread soft.
  • Loosely cover the loaf with aluminum foil halfway through baking to prevent the top from becoming too brown.
  • Allow the bread to cool completely before slicing.
  • The chocolate chips can be omitted if you prefer pumpkin bread without chocolate.

Find it online: https://cookingrecipetips.com/pumpkin-chocolate-chip-bread-moist-easy-fall-pumpkin-loaf/