Yield: 10 slices
Pumpkin Chocolate Chip Bread
Moist and delicious Pumpkin Chocolate Chip Bread combines irresistible chocolate and rich, warm pumpkin in one easy quick bread recipe. This is the perfect fall breakfast, snack, or dessert!
Ingredients
- 1 ½ cups (plus 1 tablespoon) all-purpose flour, divided
- 2 teaspoons pumpkin pie spice
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 large eggs, at room temperature
- ½ cup packed dark brown sugar
- ½ cup granulated white sugar
- 1 cup pumpkin puree
- ¾ cup vegetable oil
- 1 teaspoon pure vanilla extract
- 1 cup (plus 2 tablespoons) semi-sweet chocolate chips, divided
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Instructions
- Preheat your oven to 350°F (175°C). Grease a 9x5 loaf pan with non-stick baking spray and line the bottom with parchment paper. Set aside.
- In a medium bowl, whisk to combine 1 ½ cups flour, pumpkin pie spice, baking soda, and salt. Set aside.
- In another bowl, beat the eggs, brown sugar, and granulated sugar for about a minute using a hand blender or whisk.
- Add the pumpkin puree, vegetable oil, and vanilla extract to the wet mixture. Mix until well combined.
- Slowly add the flour mixture to the wet mixture, mixing until everything is well combined, but do not over-mix.
- Coat about 1 cup of chocolate chips with the remaining tablespoon of flour to prevent them from sinking to the bottom of the batter. Then gently fold the flour-coated chocolate chips into the batter using a spatula.
- Transfer the batter to the prepared loaf pan and smooth the top with a spatula. Sprinkle the remaining 2 tablespoons of chocolate chips over the top of the bread.
- Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean. (If your bread is browning too quickly, lightly cover bread with foil halfway through baking to stop the top from browning.)
- Once done, remove the bread from the oven and let it cool in the loaf pan on a wire rack for 10 minutes.
- After cooling, carefully remove the bread from the pan, slice it, and serve as desired.
Notes
Storage: Store cooled bread, tightly wrapped or sealed in an airtight container, at room temperature for 3 to 4 days. To extend its shelf life, you can refrigerate the bread for up to 1 week. Make sure to bring it to room temperature, or warm it slightly, before serving.
Add Nuts: For an extra burst of flavor, add 1/2 cup of chopped nuts such as walnuts or pecans to the batter. For even more nutty flavor, toast the nuts first.
Chocolate Chips: You can replace the semi-sweet chocolate chips with other options like milk chocolate chips (for a sweeter loaf), dark chocolate chips (for less sweetness), or other options like butterscotch chips or even white chocolate chips.
Pumpkin Pie Spice: If you don’t have pumpkin pie spice on hand or prefer to make your blend, you can make your own using these spices:
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- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves
Nutrition
Serving: 1slice, Calories: 422kcal, Carbohydrates: 47g, Protein: 5g, Fat: 25g, Saturated Fat: 7g, Polyunsaturated Fat: 10g, Monounsaturated Fat: 6g, Trans Fat: 0.1g, Cholesterol: 38mg, Sodium: 247mg, Potassium: 204mg, Fiber: 3g, Sugar: 28g, Vitamin A: 3877IU, Vitamin C: 1mg, Calcium: 38mg, Iron: 3mg