Pumpkin Chocolate Chip Bread
This easy pumpkin chocolate chip bread is moist, tender, and packed with fall flavors. Very fragrant and delicious, and the perfect way to enjoy the season. This recipe makes one 9x5 inch loaf.
Servings: 8 people
Calories: 425kcal
Ingredients
- 1 ¾ cups all-purpose flour (spooned and leveled)
- 2 teaspoons baking powder
- 2 teaspoons ground cinnamon
- ½ teaspoon allspice
- ¼ teaspoon ground ginger
- ⅛ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves
- ½ teaspoon salt
- 2 large eggs at room temperature
- ½ cup granulated sugar
- ⅔ cup light brown sugar packed
- 1 teaspoon vanilla extract
- 1 cup canned pumpkin puree NOT pumpkin pie mix, I use "Libby's 100 percent pure pumpkin"
- ¼ cup whole milk
- ½ cup vegetable oil
- ¾ cup semi-sweet chocolate chips, plus 2 tablespoons divided
Instructions
- Preheat oven to 350 degrees F. Grease a 9x5 inch loaf pan with a little bit of oil and line with parchment paper, leaving overhang on the sides. Note: The paper overhang will help you remove the bread easily since the top will have chocolate chips.
- Dry ingredients: In a medium bowl, whisk together the flour, baking powder, cinnamon, allspice, ground ginger, ground nutmeg, ground cloves, and salt until evenly combined. Set aside.
- Wet ingredients: In another large bowl, whisk eggs, granulated sugar, brown sugar, vanilla extract, pumpkin puree, milk, and vegetable oil until well combined.
- Add dry ingredients into wet ingredients, and mix until just combined and no pockets of flour remain. Do not overmix.
- Fold in the ¾ cup of chocolate chips using a rubber spatula until just combined. Transfer the batter to the prepared loaf pan. Sprinkle the top with the remaining 2 tablespoons of chocolate chips.
- Bake for 55-65 minutes, or until a toothpick inserted in the middle comes out clean. If browning too fast, carefully cover it loosely with foil (usually after 45 minutes). Be careful not to smear the chocolate chips with foil. Tip: Try not to open and close the oven too much. This will cause the bread to sink in the middle or be undercooked.
- Remove from oven and let it cool in the pan on a wire rack. Slice and serve warm. Enjoy!
Notes
- Don't open and close the oven constantly to allow for proper baking.
- You can double this recipe and make 2 loafs.
- Chocolate chips: Use any kind. I used semi-sweet chocolate chip morsels.
- Storage: Store in an airtight container for 3-5 days at room temperature. You can also tightly cover the loaf pan with foil.
- Make-ahead: You can make it ahead, preferably 1-2 days in advance.
- Freezing instructions: Let the baked bread cool completely. Then wrap it with plastic wrap and then with aluminum foil. Freeze for up to 3 months. Thaw in the refrigerator overnight.
- Make muffins! Bake at 350 degrees F in a lined muffin pan for about 25 minutes.
- allspice, ginger, cloves, and nutmeg: Substitute with store-bought pumpkin spice.
- Additional mix-in ideas: cranberries, nuts, pumpkin seeds. If adding extra mix-ins, decrease the amount of chocolate proportionally.
Nutrition
Serving: 1slice | Calories: 425kcal | Carbohydrates: 62g | Protein: 5g | Fat: 18g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 45mg | Sodium: 282mg | Potassium: 148mg | Fiber: 2g | Sugar: 38g | Vitamin A: 4840IU | Vitamin C: 1mg | Calcium: 107mg | Iron: 2mg