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Pumpkin Chocolate Chip Bread

Pumpkin Chocolate Chip Bread

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Course: Breakfast, Dessert, Snack
Kitchen: American, Fall Favorite
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 15 minutes
Servings: 10 slices

Ingredients
 

  • 1.5 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves optional
  • 1 cup canned pumpkin puree
  • 1/2 cup vegetable oil or melted butter
  • 3/4 cup granulated sugar
  • 1/4 cup brown sugar packed
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 3/4 cup semi-sweet chocolate chips plus extra for topping

Instructions

  • Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan or line it with parchment paper.
  • Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves. Set aside.
  • Combine Wet Ingredients: In a large bowl, whisk together the pumpkin puree, vegetable oil, granulated sugar, brown sugar, eggs, and vanilla extract until smooth.
  • Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, stirring until just combined. Do not overmix.
  • Add Chocolate Chips: Fold in the chocolate chips, reserving a handful for sprinkling on top.
  • Pour and Top: Pour the batter into the prepared loaf pan. Sprinkle the reserved chocolate chips over the top.
  • Bake: Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean (a few crumbs are okay, but no wet batter).
  • Cool: Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.