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Pumpkin Chocolate Chip Bread

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A moist and flavorful pumpkin chocolate chip bread perfect for fall, combining warm spices with melty chocolate chips for a cozy treat.

Ingredients

Scale
  • 2 cups (240g) all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 3/4 cup (150g) granulated sugar
  • 1/3 cup (80ml) vegetable oil (light olive oil or avocado oil preferred)
  • 2 large eggs, room temperature
  • 1 cup (245g) pure pumpkin puree (canned pumpkin, not pie filling)
  • 1 teaspoon vanilla extract
  • 1 cup (175g) semi-sweet chocolate chips

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
  2. In a large bowl, whisk together the flour, baking soda, cinnamon, nutmeg, cloves, and salt until well combined.
  3. In a separate medium bowl, whisk the sugar and vegetable oil until blended. Add eggs one at a time, beating slightly after each addition.
  4. Stir in the pumpkin puree and vanilla extract until smooth.
  5. Pour the wet mixture into the dry ingredients and gently fold together with a spatula until just combined. The batter should be thick but slightly lumpy.
  6. Fold in the chocolate chips gently, reserving a handful to sprinkle on top if desired.
  7. Pour the batter into the prepared loaf pan and smooth the top. Sprinkle reserved chocolate chips on top if using.
  8. Bake for 55-65 minutes, checking doneness by inserting a toothpick into the center; it should come out with a few moist crumbs but no wet batter. Tent with foil if the top browns too quickly.
  9. Cool completely on a wire rack for about 30 minutes before slicing.

Notes

Do not overmix the batter to keep the bread tender. Use room temperature eggs for better emulsification. Spoon and level flour for accurate measurement. Use an oven thermometer to ensure correct baking temperature. Cooling on a rack prevents sogginess. Semi-sweet chocolate chips balance the pumpkin flavor best. For gluten-free, substitute flour with a 1-to-1 gluten-free blend. For dairy-free, use dairy-free chocolate chips and neutral oil.

Nutrition

Keywords: pumpkin bread, chocolate chip bread, fall recipe, moist pumpkin bread, easy pumpkin bread, autumn baking, pumpkin chocolate chip

Find it online: https://magnetmeal.com/pumpkin-chocolate-chip-bread-recipe-easy-moist-fall-treat/