Description
This moist and flavorful Chocolate Chip Pumpkin Bread combines the warm spices of cinnamon and nutmeg with the rich taste of pumpkin and sweet chocolate chips. Perfect for cozy fall mornings or an indulgent snack, this easy-to-make bread features a tender crumb and delightful sweetness, all baked to perfection in a single loaf.
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
Other
- 1 cup chocolate chips
Instructions
- Preheat the Oven. Set your oven to 350°F (175°C) to warm up while you prepare the batter, ensuring the bread will bake evenly.
- Mix Wet Ingredients. In a large bowl, combine the pumpkin puree, vegetable oil, sugar, eggs, and vanilla extract thoroughly to form a smooth, cohesive mixture.
- Prepare Dry Ingredients. In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, ground cinnamon, and ground nutmeg to evenly distribute the leavening agents and spices.
- Combine Mixtures. Gradually add the dry ingredients into the wet mixture, stirring until just combined to avoid overmixing, which helps maintain a tender texture.
- Fold in Chocolate Chips. Gently fold the chocolate chips into the batter, distributing them evenly without breaking them up.
- Pour Batter into Loaf Pan. Grease a loaf pan with butter or non-stick spray, then pour the batter into it, smoothing the top to ensure even baking.
- Bake the Bread. Place the loaf pan in the preheated oven and bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Cool Before Slicing. 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 prevent crumbling.
Notes
- Use fresh pumpkin puree for the best flavor, or canned pumpkin puree labeled 100% pumpkin.
- Do not overmix the batter to keep the bread moist and tender.
- Check the bread at 50 minutes to prevent overbaking, as oven temperatures may vary.
- Store leftover bread in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
- Chocolate chips add sweetness and texture but can be omitted for a classic pumpkin bread.
