Description
Moist, warmly spiced pumpkin bread studded with melty chocolate chips. A cozy fall favorite perfect for breakfast, dessert, or gifting.
Ingredients
Dry Ingredients:
- 1 ¾ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1 ½ tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground cloves
- ¼ tsp ground ginger
Wet Ingredients:
- 1 cup pumpkin purée (not pumpkin pie filling)
- 1 cup granulated sugar
- ½ cup brown sugar, packed
- ½ cup vegetable oil (or melted butter)
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup semisweet chocolate chips (plus more for topping)
Instructions
- Preheat oven: Preheat oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line with parchment.
- Prepare dry ingredients: In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger.
- Mix wet ingredients: In a large bowl, whisk pumpkin, sugar, brown sugar, oil, eggs, and vanilla until smooth.
- Combine and bake: Gently fold dry ingredients into the wet mixture until just combined. Stir in chocolate chips. Pour batter into the prepared pan. Sprinkle extra chocolate chips on top if desired. Bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean.
- Cool and serve: Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
- For muffins: Bake at 350°F for 18–22 minutes.
- Store tightly wrapped at room temperature for 3 days or refrigerate up to 1 week.
- Freezer-friendly: Wrap cooled loaf in plastic and foil; freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Dessert / Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: Approx. 280
- Sugar: 20g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg
