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Cozy Pumpkin Chocolate Chip Bread: Easy Fall Baking

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This moist, tender pumpkin chocolate chip bread is perfectly balanced with warm spices and rich chocolate chips. It’s easy to make and has converted even the most dedicated pumpkin skeptics.

Ingredients

Scale
  • 1 cup (240g) pumpkin puree
  • 1/2 cup (100g) granulated sugar
  • 1/2 cup (100g) packed brown sugar
  • 1/3 cup (80ml) vegetable oil
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 3/4 cups (220g) all-purpose flour
  • 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 ginger
  • 1/8 teaspoon ground cloves
  • 1 cup (175g) semi-sweet chocolate chips

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or non-stick spray and line with parchment paper for easy removal.
  2. In a large mixing bowl, whisk together 1 cup pumpkin puree, 1/2 cup granulated sugar, 1/2 cup packed brown sugar, 1/3 cup vegetable oil, 2 large eggs, and 1 teaspoon vanilla extract until smooth and well-combined.
  3. In a separate medium bowl, whisk together 1 3/4 cups all-purpose flour, 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 ginger, and 1/8 teaspoon ground cloves.
  4. Pour the dry ingredients into the wet ingredients and fold together with a rubber spatula until just combined. Do not overmix; a few small lumps are fine.
  5. Fold in 1 cup semi-sweet chocolate chips with 3 to 4 gentle strokes. Reserve about 2 tablespoons of chips to sprinkle on top.
  6. Transfer the batter to the prepared loaf pan and spread evenly. Sprinkle the reserved chocolate chips on top and press them in lightly.
  7. Bake for 50 to 60 minutes, until a toothpick inserted into the center comes out clean or with a few moist crumbs. If you hit a melted chocolate chip, test another spot.
  8. Cool in the pan for 15 minutes, then use the parchment paper sling to lift the bread out and transfer to a wire rack to cool completely before slicing.

Notes

Don’t overmix the batter to avoid a tough texture. Check your pumpkin puree for excess water; if watery, drain on paper towels. Room temperature ingredients help create a smooth batter. Let the bread cool completely before slicing for best texture. Toast leftover slices for a treat.

Nutrition

Keywords: pumpkin bread, chocolate chip, fall baking, easy recipe, quick bread, pumpkin chocolate chip bread

Find it online: https://sofiaspice.com/cozy-pumpkin-chocolate-chip-bread-easy-fall-baking/