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Pumpkin Chocolate Chip Bread

Pumpkin Chocolate Chip Bread

  • Author: Lina
  • Total Time: 1 hour 10 minutes
  • Yield: 1 loaf (about 10-12 slices) 1x
  • Diet: Gluten Free (if using gluten-free flour blend)

Description

This Pumpkin Chocolate Chip Bread is a moist, tender quick bread bursting with warm autumn spices and melty pockets of chocolate chips. Easy to prepare in under an hour, it uses simple pantry staples alongside fresh pumpkin puree, creating a versatile treat perfect for breakfast, snacks, or dessert. Its comforting pumpkin-chocolate flavor and perfect texture make it a seasonal favorite for families and bakers of all skill levels.

Ingredients

Scale

Dry Ingredients

  • 1 ¾ cups all-purpose flour (or gluten-free flour blend for gluten-free version)
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon salt

Wet Ingredients

  • 1 cup pure pumpkin puree (fresh or canned)
  • ½ cup brown sugar
  • ¼ cup white sugar
  • ½ cup vegetable oil or melted butter
  • 2 large eggs
  • 1 teaspoon vanilla extract

Add-ins

  • 1 cup chocolate chips (dairy-free for plant-based/dairy-free version)

Instructions

  1. Preheat and Prep: Begin by heating your oven to 350°F (175°C). Grease or line a standard loaf pan with parchment paper to prevent sticking and allow for easy removal after baking.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour (or gluten-free blend), baking soda, baking powder, cinnamon, nutmeg, and salt to ensure even distribution of leavening agents and spices.
  3. Combine Wet Ingredients: In a large bowl, mix the pumpkin puree, brown and white sugars, oil (or melted butter), eggs, and vanilla extract until smooth and well incorporated. The pumpkin adds natural moisture and flavor to the batter.
  4. Blend Wet and Dry Ingredients: Slowly add the dry mixture to the wet ingredients, gently folding with a spatula to avoid overmixing. A few small lumps are acceptable to keep the bread tender and light.
  5. Add Chocolate Chips: Fold in the chocolate chips, reserving a few to sprinkle on top if desired for an extra chocolatey crust. They melt during baking creating delicious pockets of gooey chocolate.
  6. Bake and Cool: Pour the batter into your prepared loaf pan and smooth the surface. Bake for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean. Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Notes

  • Use fresh pumpkin puree for a brighter, fresher flavor, but canned works well too.
  • Do not overmix the batter to maintain a tender crumb—mix just until ingredients are combined.
  • Start checking for doneness 5-10 minutes earlier to prevent overbaking as oven temperatures vary.
  • Use room temperature eggs and liquids for better batter consistency.
  • Coat chocolate chips lightly with flour before folding in to prevent sinking.
  • Adjust the amount of chocolate chips to suit your preference for more or less chocolate.
  • Prep Time: 15 minutes
  • Cook Time: 55 minutes
  • Category: Breakfast, Snack, Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice (1/12 of loaf)
  • Calories: 220
  • Sugar: 15g
  • Sodium: 180mg
  • Fat: 10g
  • Saturated Fat: 2g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 30g
  • Fiber: 2g
  • Protein: 3g
  • Cholesterol: 40mg

Keywords: pumpkin bread, chocolate chip bread, pumpkin chocolate chip bread, autumn baking, quick bread, gluten-free pumpkin bread, fall dessert

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