Description
This moist and flavorful Chocolate Chip Pumpkin Bread combines the warm spices of cinnamon and nutmeg with the sweetness of pumpkin and chocolate chips. Perfect for autumn or anytime comfort food craving, it offers a cozy and indulgent treat with a soft crumb and melty chocolate surprises in every bite.
Ingredients
Scale
Wet Ingredients
- 1 cup pumpkin puree
- 1/2 cup vegetable oil
- 1 cup sugar
- 2 large eggs
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 1/2 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
Add-ins
- 1 cup chocolate chips
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it reaches the proper temperature for baking the pumpkin bread evenly.
- Mix Wet Ingredients: In a large bowl, combine the pumpkin puree, vegetable oil, sugar, eggs, and vanilla extract. Stir well until the mixture is smooth and uniform.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, ground cinnamon, and ground nutmeg. This helps distribute the leavening agents and spices evenly.
- Incorporate Dry Into Wet: Gradually add the dry ingredient mixture to the wet ingredients, stirring gently until just combined. Avoid over-mixing to keep the bread tender.
- Add Chocolate Chips: Fold in the chocolate chips, ensuring they are evenly distributed throughout the batter for melty chocolate pockets in every slice.
- Prepare Pan and Pour Batter: Grease a loaf pan to prevent sticking and pour the batter evenly into the pan, smoothing the top with a spatula.
- Bake Bread: Place the loaf pan in the preheated oven and bake for 50-60 minutes. Check doneness by inserting a toothpick into the center; it should come out clean or with just a few moist crumbs.
- Cool and Serve: Remove the bread from the oven and allow it to cool in the pan for about 10 minutes. Then transfer to a wire rack to cool completely before slicing to avoid crumbling.
Notes
- For extra moistness, you can substitute half of the vegetable oil with unsweetened applesauce.
- Ensure pumpkin puree is pure pumpkin and not pumpkin pie filling for best results.
- Chocolate chips can be semi-sweet, dark, or milk depending on your preference.
- Store leftover bread tightly wrapped at room temperature for up to 3 days or freeze for longer storage.
- Use a toothpick test to avoid overbaking, which can dry out the bread.
