Chocolate Chip Pumpkin Bread (Printer-Friendly Version)
Moist pumpkin loaf filled with melted chocolate chips and warm autumn spices for a comforting treat.
# What You'll Need:
→ Dry Ingredients
01 -
2 cups all-purpose flour
02 -
1 teaspoon baking powder
03 -
1/2 teaspoon baking soda
04 -
1/2 teaspoon salt
05 -
1 teaspoon ground cinnamon
06 -
1/4 teaspoon ground cloves
07 -
1/4 teaspoon ground nutmeg
→ Wet Ingredients
08 -
1/2 cup vegetable oil (corn, canola, or neutral oil)
09 -
2 large eggs
10 -
1 1/2 cups canned pumpkin puree
11 -
1 teaspoon vanilla extract
→ Sweeteners
12 -
1 1/2 cups granulated sugar
→ Add-ins
13 -
1 cup semisweet chocolate chips
→ Preparation Aids
14 -
Non-stick cooking spray for loaf pan
# Steps to Follow:
01 -
Preheat the oven to 350°F (175°C). Lightly grease a 9x5-inch loaf pan with non-stick spray.
02 -
In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, cloves, and nutmeg until evenly blended.
03 -
In a large bowl, beat the eggs with sugar and oil until smooth. Stir in the pumpkin puree and vanilla extract until fully incorporated.
04 -
Gradually add the dry ingredients to the wet mixture, folding gently until just combined. Avoid overmixing to ensure a tender crumb.
05 -
Fold in the semisweet chocolate chips evenly into the batter.
06 -
Pour the batter into the prepared loaf pan and bake for 50 to 60 minutes. Check doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs.
07 -
Allow the bread to cool in the pan for 15 minutes before transferring to a wire rack to cool completely. Slice and enjoy.
# Additional Tips:
01 -
For mini loaves, fill pans two-thirds full and bake for 35 minutes; test doneness with a toothpick and adjust time as needed.