Pumpkin Chocolate Chip Bread
This moist and flavorful pumpkin chocolate chip bread is perfect for fall. It's a delightful treat that combines the warmth of pumpkin spice with sweet chocolate chips, making it an indulgent snack or breakfast option.
Equipment
- 1 mixing bowl
- 1 whisk
- 1 measuring cups and spoons
- 1 loaf pan (9x5 inches)
- 1 parchment paper (optional)
- 1 oven
Ingredients
- 1 cup canned pumpkin puree Not pumpkin pie filling.
- ½ cup granulated sugar
- ½ cup brown sugar Packed.
- ½ cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- 1 cup chocolate chips Semi-sweet or dark.
Instructions
- Preheat your oven to 350°F (175°C). Grease the loaf pan or line it with parchment paper for easy removal.
- In a mixing bowl, combine the pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract. Whisk until smooth.
- In a separate bowl, mix the all-purpose flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger.
- Gradually add the dry ingredients to the pumpkin mixture, stirring gently until just combined. Be careful not to overmix.
- Fold in the chocolate chips until evenly distributed in the batter.
- Pour the batter into the prepared loaf pan. Smooth the top with a spatula.
- Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center comes out clean.
- Let the bread cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
Notes
This bread can be stored in an airtight container at room temperature for up to 5 days.
It also freezes well. Wrap it tightly in plastic wrap and aluminum foil before placing it in the freezer.
Feel free to customize the recipe by adding nuts or dried fruit!