Perfect Pumpkin Chocolate Chip Bread
This pumpkin chocolate chip bread is a moist and flavorful fall treat, perfect for breakfast, snack, or dessert. The combination of warm spices, sweet pumpkin, and melty chocolate chips makes it an irresistible bake that 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)
Ingredients
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ¼ teaspoon cloves
- 1 ½ cups granulated sugar
- ½ cup packed brown sugar
- ½ cup vegetable oil
- 2 large eggs
- 1 ½ cups pumpkin puree not pumpkin pie filling
- 1 teaspoon vanilla extract
- 1 ½ cups chocolate chips semi-sweet, milk chocolate, or dark chocolate
- ½ cup chopped nuts walnuts, pecans, or almonds
Instructions
- Preheat your 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, and cloves.
- In a separate bowl, combine the granulated sugar, brown sugar, and vegetable oil. Whisk until well combined.
- Add the eggs one at a time, whisking well after each addition.
- Stir in the pumpkin puree and vanilla extract until well combined.
- 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).
- Pour the batter into the prepared loaf pan. Spread it evenly.
- Bake for 55-70 minutes, or until a wooden skewer inserted into the center comes out clean. If the top is browning too quickly, tent it with foil.
- Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Slice and enjoy!
Notes
For best results, measure flour accurately by spooning it into the measuring cup and leveling it off. Avoid overmixing the batter to prevent a tough bread. Room temperature ingredients will incorporate more easily. Store the bread in an airtight container at room temperature for up to 3-4 days, in the refrigerator for up to a week, or freeze for up to 2 months. To keep the bread moist, add a slice of apple to the storage container. Experiment with different chocolate chips, spices, or add a glaze for variations.