Chocolate Chip Pumpkin Bread
A moist and flavorful bread that blends the sweetness of pumpkin with rich chocolate chips, perfect for fall gatherings or a cozy snack.
Ingredients
Wet Ingredients
- 1 cup creamy canned pumpkin puree adds natural sweetness and moisture
- 1/2 cup vegetable oil provides a light and fluffy texture
- 1/2 cup granulated sugar contributes sweetness
- 1/2 cup brown sugar adds caramel-like richness
- 2 large eggs binds the ingredients together
- 1 teaspoon vanilla extract enhances the flavor profile
Dry Ingredients
- 1 1/2 cups all-purpose flour provides structure
- 1 teaspoon baking soda helps the bread rise
- 1/2 teaspoon baking powder adds extra lift
- 1/2 teaspoon salt balances sweetness
- 1 teaspoon ground cinnamon fills your kitchen with warmth
- 1/2 teaspoon ground nutmeg offers a sweet, nutty flavor
- 1/2 teaspoon ground ginger adds a zesty touch
Mix-Ins
- 1 cup semi-sweet chocolate chips provides bursts of chocolatey goodness
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
- In a mixing bowl, whisk together the pumpkin puree, vegetable oil, granulated sugar, brown sugar, eggs, and vanilla extract until smooth.
- In another bowl, combine the all-purpose flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger.
Mixing
- Gradually add the dry mixture to the wet ingredients, mixing gently until just combined.
- Fold in the chocolate chips with a spatula, ensuring even distribution.
Baking
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the bread to cool in the pan for about 10 minutes before transferring to a wire rack.
Notes
For extra flavor, let your pumpkin puree sit with spices for 15 minutes before mixing. You can also substitute chocolate chips with nuts if desired.