Description
Pumpkin Chocolate Chip Bread is a delightful fusion of rich pumpkin flavor and sweet, melty chocolate chips. This moist and warmly spiced quick bread makes for a comforting breakfast or a satisfying snack any time of the day. With its perfect balance of spices, this recipe will fill your kitchen with irresistible aromas that celebrate the essence of fall. Whether enjoyed fresh out of the oven or toasted with a pat of butter, each slice is a delightful treat that is sure to please family and friends alike.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon ground ginger
- ½ teaspoon salt
- 1 cup granulated sugar
- ½ cup light brown sugar
- ½ cup vegetable oil
- 2 large eggs
- 1 cup pumpkin puree (not pumpkin pie filling)
- 1 cup semi-sweet chocolate chips, divided
Instructions
- Preheat your oven to 350°F and prepare a 9×5 inch loaf pan by greasing and flouring it or lining it with parchment paper.
- In a large bowl, whisk together the flour, baking soda, spices, and salt.
- In another bowl, mix the sugars, vegetable oil, eggs, and pumpkin puree until smooth.
- Combine wet ingredients with dry ingredients, stirring until just mixed—don’t overmix.
- Fold in ¾ cup of chocolate chips gently.
- Pour the batter into the prepared loaf pan and sprinkle the remaining chocolate chips on top.
- Bake for 55-65 minutes until a skewer comes out clean; cover with foil if browning too quickly.
- Cool in the pan for 10-15 minutes before transferring to a wire rack to cool completely.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (70g)
- Calories: 200
- Sugar: 14g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 25mg