Description
Pumpkin Chocolate Chip Bread is a delicious, moist, and tender loaf that perfectly blends the flavors of spiced pumpkin and rich chocolate chips. This bread is a fall favorite, bringing warmth and comfort to any occasion, whether it’s a cozy breakfast, an afternoon snack, or a dessert shared with loved ones. The balance of sweetness from the sugars and the natural richness of pumpkin creates a treat that’s as satisfying as it is flavorful.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons pumpkin pie spice*
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/3 cup vegetable or canola oil
- 1/2 cup white sugar
- 1/2 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup canned pumpkin (not pumpkin pie filling)
- 1 cup chocolate chips
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour the bottom and sides of a 9×5 inch loaf pan, or line it with parchment paper for easy removal.
- Mix the dry ingredients: In a medium bowl, whisk together the flour, pumpkin pie spice, baking powder, baking soda, and salt until evenly combined.
- Combine the wet ingredients: In a large bowl, whisk together the oil, white sugar, and brown sugar until smooth and well-blended. Add the eggs one at a time, whisking after each addition until fully incorporated. Stir in the vanilla extract and pumpkin puree until the mixture is smooth.
- Combine the wet and dry ingredients: Gradually fold the flour mixture into the wet ingredients, mixing gently until just combined. Be careful not to overmix to avoid a dense loaf.
- Fold in the chocolate chips: Gently fold in the chocolate chips, reserving a tablespoon to sprinkle on top. Pour the batter into the prepared loaf pan and smooth the top. Sprinkle the reserved chocolate chips over the surface.
- Bake: Place the loaf pan in the preheated oven and bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs. If the top browns too quickly, tent it with aluminum foil during the last 10-15 minutes of baking.
- Cool and serve: Allow the bread to cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely. Slice and serve as desired.
Notes
- Pumpkin Pie Spice: If you don’t have pumpkin pie spice, you can substitute with 1 tablespoon of ground cinnamon, 1 teaspoon of ground nutmeg, 1 teaspoon of ground ginger, and 1/2 teaspoon of ground cloves.
- Storage: Store the bread in an airtight container at room temperature for up to 3 days, or wrap it tightly and freeze for up to 3 months.
- Variations: Feel free to customize the recipe by adding chopped nuts, dried fruits, or even substituting the chocolate chips with white chocolate or butterscotch chips.