Pumpkin Chocolate Chip Bread
Equipment
Ingredients
- 1 ¾ cups unbleached all-purpose flour, spooned & leveled 220g
- 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 cup canned pumpkin puree 240g
- ¾ cup granulated sugar 150g
- ½ cup brown sugar, packed 100g
- ½ cup salted butter, melted and cooled 113g
- 2 large eggs
- ¼ cup milk 60g
- 1 tsp vanilla extract
- 1 cup semi-sweet chocolate chips (plus extra for topping, optional) 170g
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: Fold in chocolate chips. Sprinkle extra chips on top if desired.
- Bake: Pour batter into the prepared pan and smooth the top. 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).
Nutrition
Serving: 1slice
Servings: 12 slices
