Pumpkin Chocolate Chip Bread
Print RecipeThis moist Pumpkin Chocolate Chip Bread is a cozy fall treat, blending warm spices, rich pumpkin, and sweet chocolate chips. Perfect for breakfast, snacks, or dessert, it’s easy to make and baked to perfection in just over an hour.
Servings: 12 slices
equipment (affiliate links
Ingredients
- 1 ¾ c. (220 g) unbleached all-purpose flour (RECOMMEND WEIGHING)
- 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
- 1 c. (240 g) pumpkin puree canned or fresh
- ¾ c. (150 g) granulated sugar
- ½ c. (100 g) brown sugar packed
- ½ c. (113 g) salted butter melted and cooled
- 2 large eggs
- ¼ c. (60 g) milk
- 1 tsp. vanilla extract
- 1 c. (170 g) semi-sweet chocolate chips plus extra for topping - optional
- 1 tsp. unbleached all-purpose flour for coating chocolate chips
Instructions
- Preheat and Prep: Preheat oven to 375°F (190°C). Grease an 8½ x 4½-inch loaf pan or line with parchment paper.
- Mix Dry Ingredients: In a medium bowl, whisk flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger. Set aside.
- Combine Wet Ingredients: In a large bowl, whisk pumpkin puree, granulated sugar, brown sugar, butter, eggs, milk, and vanilla extract until smooth.
- Combine Wet and Dry: Gradually add dry ingredients to wet ingredients, stirring gently until just combined. Avoid overmixing.
- Add Chocolate Chips: Coat the chocolate chips with flour and fold into batter.
- Bake: Pour batter into the prepared pan and run a knife along the center length. Sprinkle extra chips on top if desired. Bake at 375°F for 30 minutes, then reduce to 350°F (175°C) and bake for 35 minutes, or until a toothpick comes out clean or with a few moist crumbs.
- Cool: Cool in the pan for 10-15 minutes, then transfer to a wire rack to cool completely.
- Serve: Slice and enjoy. Store leftovers in an airtight container.
Notes
- Pumpkin Puree: Use pure pumpkin puree, not pie filling. Blot with paper towels if too watery.
- Pan Size: An 8½ x 4½-inch pan yields a taller loaf; a 9x5-inch pan works but may need 5-10 extra minutes at 350°F.
- Storage: Store at room temperature for 3 days, refrigerate for a week, or freeze for 3 months (wrap tightly).
Serving: 1slice | Calories: 431kcal | Carbohydrates: 64g | Protein: 6g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 50mg | Sodium: 296mg | Potassium: 229mg | Fiber: 4g | Sugar: 33g | Vitamin A: 3375IU | Vitamin C: 1mg | Calcium: 63mg | Iron: 3mg
