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Chocolate Chip Pumpkin Bread

Chocolate Chip Pumpkin Bread

  • Author: Lina
  • Total Time: 1 hour 5 minutes
  • Yield: 1 loaf (about 8-10 servings) 1x
  • Diet: Can be made gluten-free or dairy-free with substitutions

Description

Chocolate Chip Pumpkin Bread is a moist, sweet quick bread bursting with warm fall spices and melty chocolate chips. Perfect for breakfast, snacks, or dessert, this easy-to-make recipe balances the earthy richness of pumpkin with cozy cinnamon, nutmeg, and cloves. The bread offers tender texture and indulgent chocolate pockets, making it a comforting seasonal favorite ready to brighten any occasion.

Ingredients

Scale

Wet Ingredients

  • 1 cup pumpkin puree
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 3/4 cup sugar
  • 1 teaspoon vanilla extract

Dry Ingredients

  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves

Add-Ins

  • 1 cup chocolate chips

Instructions

  1. Prepare the Wet Ingredients: Preheat your oven to 350°F (175°C) and grease a loaf pan. In a large bowl, whisk together pumpkin puree, vegetable oil, eggs, sugar, and vanilla extract until smooth and well combined. This moist mixture forms the flavorful base of your bread.
  2. Mix Dry Ingredients: In a separate bowl, combine all-purpose flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves. Whisk thoroughly to ensure even distribution of the leaveners and spices for consistent flavor and rise.
  3. Combine Wet and Dry: Gradually add the dry ingredients into the wet pumpkin mixture, folding gently until just combined. Be careful not to overmix; a few lumps are okay and will keep the bread tender.
  4. Add Chocolate Chips: Fold in the chocolate chips, making sure they are evenly distributed throughout the batter. These pockets of chocolate create delightful bursts of sweetness.
  5. Bake: Pour the batter into the prepared loaf pan and bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Notes

  • Use room temperature ingredients to help the batter mix more evenly, resulting in consistent texture.
  • Do not overmix the batter; overworking can lead to tough bread instead of a tender crumb.
  • Check doneness starting at 50 minutes to avoid overbaking and dryness.
  • Use fresh ground cinnamon and nutmeg for vibrant flavor.
  • Allow the bread to cool completely before slicing; this lets flavors meld and results in cleaner cuts.
  • Prep Time: 15 minutes
  • Cook Time: 50-60 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice (1/10th of loaf)
  • Calories: 200
  • Sugar: 15g
  • Sodium: 180mg
  • Fat: 9g
  • Saturated Fat: 2g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 27g
  • Fiber: 2g
  • Protein: 3g
  • Cholesterol: 40mg

Keywords: Chocolate chip pumpkin bread, pumpkin quick bread, fall baking, chocolate chip bread, moist pumpkin bread

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Find it online: https://dishesbylina.com/chocolate-chip-pumpkin-bread/