Chocolate Chip Pumpkin Bread
A delightful fall-inspired bread that combines pumpkin and rich chocolate chips, perfect for breakfast, snacks, or dessert.
- Prep Time: 15
- Cook Time: 60
- Total Time: 75
- Yield: 10 slices
- Category: Baked Goods
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 2 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 cup sugar
- 1/2 cup brown sugar, packed
- 1/2 cup vegetable oil or melted coconut oil
- 2 large eggs
- 1 cup pumpkin puree (canned or homemade)
- 1 teaspoon vanilla extract
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
- Whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg in a medium bowl. Set aside.
- Mix the sugar, brown sugar, and oil in a large bowl. Add the eggs one at a time, mixing thoroughly after each addition. Stir in the pumpkin puree and vanilla extract until smooth.
- Add the dry ingredients to the wet ingredients gradually. Mix until just combined; do not overmix. Gently fold in the chocolate chips.
- Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
- Bake for 60 minutes or until a toothpick inserted into the center comes out clean. Cover with aluminum foil if the top browns too quickly.
- Cool in the pan for about 10 minutes before turning it out onto a wire rack to cool completely before slicing.
Notes
Ensure all wet ingredients are at room temperature for best results. Refrigerate any leftovers.