Perfect Pumpkin Chocolate Chip Bread
This pumpkin chocolate chip bread is a moist, perfectly spiced, and chocolate-loaded treat perfect for fall. It's easy to make and will fill your kitchen with a comforting aroma.
Equipment
- 9x5 inch loaf pan
- Measuring cups and spoons
- Mixing Bowls
- Whisk
- Wooden skewer or toothpick
- Wire rack
- Oven
- Parchment paper (optional)
- Grease or cooking spray
Ingredients
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- 2 large eggs
- 1 cup granulated sugar
- 1 cup packed brown sugar
- ½ cup vegetable oil
- 1 15- ounce can pumpkin puree not pumpkin pie filling
- 1 teaspoon vanilla extract
- 1 ½ cups chocolate chips semi-sweet, milk, or a mix
- ½ cup chopped walnuts or pecans optional
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan, or line with parchment paper leaving an overhang.
- In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves until well combined.
- In a separate bowl, whisk together the eggs, granulated sugar, brown sugar, oil, pumpkin puree, and vanilla extract until smooth.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Fold in the chocolate chips and nuts (if using) until evenly distributed.
- Pour the batter into the prepared loaf pan and spread evenly.
- Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean or with a few moist crumbs attached. Start checking for doneness around 50 minutes.
- Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Slice and serve. Enjoy on its own or with butter or cream cheese.
Notes
For best results, use room temperature ingredients. To prevent chocolate chips from sinking, toss them with a tablespoon of flour before folding them into the batter. Store the bread in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days. For longer storage, wrap tightly and freeze for up to 2 months. Thaw overnight in the refrigerator before serving. Consider adding a streusel topping or cream cheese swirl for extra flavor and texture.