Easy Pumpkin Chocolate Chip Bread
This easy pumpkin chocolate chip bread is soft, moist, and full of comforting fall flavors.Pumpkin puree gives the loaf its tender texture and rich color.Chocolate chips add sweetness and delicious chocolate flavor to every slice.Cinnamon, nutmeg, and ginger create a warm and inviting aroma.The simple quick-bread method makes this recipe suitable for beginner bakers.Enjoy it for breakfast, dessert, holiday gatherings, or an afternoon snack.
Ingredients
- 1¾ cups (220 g) all-purpose flour
- 1 cup (240 g) pumpkin puree
- ¾ cup (150 g) granulated sugar
- ¼ cup (50 g) packed brown sugar
- ½ cup (120 ml) vegetable oil
- 1 cup (175 g) semisweet chocolate chips
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ¼ teaspoon salt
- ¼ teaspoon ground cloves for a deeper spice flavor
- 2 tablespoons extra chocolate chips for the topping
- ¼ cup chopped walnuts or pecans for added crunch
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9 × 5-inch loaf pan with butter or cooking spray, or line it with parchment paper. Leave some parchment hanging over the sides to make removing the finished bread easier.
- In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt. Mix thoroughly so the leavening agents and spices are evenly distributed.
- In a large mixing bowl, whisk the pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until smooth. Continue mixing until the ingredients are well combined and the mixture has an even consistency.
- Gradually add the dry ingredients to the pumpkin mixture. Stir gently with a spatula until the flour is just incorporated. Avoid overmixing, as excessive stirring can make the bread dense or tough.
- Add the semisweet chocolate chips to the batter and fold them in gently. Reserve a small handful to sprinkle over the top if you want a bakery-style finish. If desired, fold in chopped walnuts or pecans as well.
- Pour the batter into the prepared loaf pan and spread it evenly. Sprinkle the reserved chocolate chips over the surface. Gently tap the pan against the counter to release any large air pockets.
- Place the pan on the center rack of the preheated oven. Bake for 55–65 minutes, checking toward the end of the baking time.Insert a toothpick into the center, avoiding a large chocolate chip. It should come out with a few moist crumbs but no raw batter. If the top browns too quickly, loosely cover it with aluminum foil for the remaining baking time.
- Remove the bread from the oven and allow it to rest in the pan for 10–15 minutes. Lift it out and transfer it to a wire rack to cool completely before slicing.For an especially delicious treat, serve a slice slightly warm so the chocolate chips remain soft and melty.
Notes
- Pumpkin puree: Use plain, unsweetened pumpkin puree for the best control over the recipe's flavor and sweetness.
- Room-temperature eggs: These combine more easily with the other wet ingredients.
- Chocolate chips: Semisweet chocolate chips provide a balanced flavor, but milk or dark chocolate chips work too.
- Flour measurement: Weigh the flour when possible, or spoon it into a measuring cup and level it off rather than packing it down.
- Spice adjustment: Increase the cinnamon slightly if you prefer a stronger autumn flavor.
- Pan size: A different loaf pan may change the baking time, so check the center for doneness.
- Cooling: Let the loaf cool before cutting to help the slices hold their shape.
- Storage: Store cooled bread in an airtight container at room temperature for up to 3 days, or refrigerate it for up to 1 week.