Description
A deliciously moist pumpkin bread recipe that combines warm spices and chocolate chips for a delightful treat.
Ingredients
Scale
- 1 ¾ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1 ½ tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp ground cloves
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- ½ cup granulated sugar
- ½ cup brown sugar, packed
- ½ cup vegetable oil (or melted butter)
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup semi-sweet chocolate chips (reserve a few for topping)
Instructions
- Preheat oven to 350°F (175°C) and grease and line a 9×5-inch loaf pan with parchment paper.
- In a bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves.
- In a separate large bowl, whisk pumpkin puree, granulated sugar, brown sugar, oil, eggs, and vanilla until smooth.
- Add dry ingredients into the wet mixture. Stir until just combined (don’t overmix). Fold in chocolate chips.
- Pour batter into prepared loaf pan and sprinkle extra chocolate chips on top. Bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean.
- Let bread cool in pan for 15 minutes, then transfer to a wire rack. Slice and enjoy warm or at room temperature.
Notes
- Add ½ cup chopped walnuts or pecans for crunch.
- Swap chocolate chips for white chocolate or cinnamon chips for a twist.
- This bread stays moist for up to 4 days at room temp, or freeze slices for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 65 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 12g
- Sodium: 180mg
- Fat: 9g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg