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Chocolate Chip Pumpkin Bread

Chocolate Chip Pumpkin Bread
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Chocolate Chip Pumpkin Bread is a comforting and moist fall favorite that perfectly combines the natural sweetness of pumpkin with melty chocolate chips. This easy-to-make bread uses simple pantry ingredients and classic fall spices to create a tender, flavorful loaf ideal for breakfast, dessert, or any cozy occasion.

Ingredients

Scale

Main Ingredients

  • 1 3/4 cups pumpkin puree (canned or fresh)
  • 2 cups all-purpose flour (or gluten-free flour blend for gluten-free version)
  • 1 cup sugar (brown sugar and/or granulated sugar)
  • 2 large eggs, at room temperature
  • 1/2 cup vegetable oil or melted butter
  • 1 cup chocolate chips (semi-sweet, dark, or white chocolate)
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger

Instructions

  1. Prepare Your Ingredients: Gather all ingredients and preheat your oven to 350°F (175°C). Grease and flour a loaf pan or line it with parchment paper to ensure easy removal.
  2. Mix Wet Ingredients: In a large bowl, combine pumpkin puree, eggs, sugar, and oil or melted butter. Whisk until smooth and evenly combined, creating a creamy base.
  3. Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger to evenly distribute leavening agents and spices.
  4. Blend Wet and Dry: Gradually add the dry ingredients into the wet mixture. Stir gently until just combined to avoid overmixing, keeping the bread tender.
  5. Fold in Chocolate Chips: Gently fold in the chocolate chips, ensuring they are evenly distributed throughout the batter for chocolate pockets in every slice.
  6. Bake: Pour the batter into the prepared loaf pan and bake for 55 to 65 minutes. Check doneness by inserting a toothpick into the center; it should come out mostly clean with a few moist crumbs.
  7. Cool and Enjoy: Let the bread cool in the pan for about 10 minutes before transferring to a wire rack to cool completely. This prevents sogginess and helps it set.

Notes

  • Use eggs and pumpkin puree at room temperature for better mixing.
  • Do not overmix the batter to maintain a light, fluffy texture.
  • Check your oven temperature with an oven thermometer for even baking.
  • Use fresh spices for maximum flavor impact.
  • Start checking bread at 55 minutes to avoid overbaking and drying out.
  • Leftover bread can be stored at room temperature for up to 3 days, refrigerated for up to 1 week, or frozen for up to 3 months.
  • Reheat slices in toaster oven or microwave for freshness and melty chocolate.
  • Customize with nuts, different chocolate chips, or cream cheese swirls as desired.

Nutrition

Keywords: pumpkin bread, chocolate chip bread, fall baking, pumpkin recipe, chocolate chip pumpkin bread, easy bread, autumn treats

Find it online: https://lillysplate.com/chocolate-chip-pumpkin-bread/