Pumpkin Chocolate Chip Bread is the perfect blend of warm fall flavors and indulgent chocolatey goodness. This moist and tender quick bread is packed with spiced pumpkin flavor and studded with melty chocolate chips, making it a comforting treat for breakfast, dessert, or a snack. The richness of the pumpkin pairs beautifully with the sweetness of the chocolate, while the aromatic spices like cinnamon and nutmeg give it a cozy, seasonal touch. It’s easy to make and perfect for autumn gatherings or simply enjoying a slice with a cup of coffee or tea.
Ingredients:
- 1 ¾ cups all-purpose flour
- 1 tsp baking soda
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp ground ginger
- ½ tsp salt
- 1 cup pumpkin puree (not pumpkin pie filling)
- ½ cup vegetable oil
- 2 large eggs
- ¾ cup granulated sugar
- ½ cup brown sugar
- 1 tsp vanilla extract
- 1 cup semi-sweet chocolate chips
Instructions:
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper.
- Mix the Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, ginger, and salt. Set aside.
- Mix the Wet Ingredients: In a large bowl, combine the pumpkin puree, vegetable oil, eggs, granulated sugar, brown sugar, and vanilla extract. Whisk until smooth and well combined.
- Combine: Gradually add the dry ingredients to the wet ingredients, stirring just until combined. Be careful not to overmix. Gently fold in the chocolate chips.
- Bake: Pour the batter into the prepared loaf pan, smoothing the top. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean or with just a few crumbs.
- Cool and Serve: Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.
Enjoy this Pumpkin Chocolate Chip Bread as a delightful seasonal treat, perfect for cozy mornings or a sweet snack any time of day!
