Description
Chocolate Chip Pumpkin Bread is a moist, flavorful quick bread that blends the rich taste of pumpkin with sweet chocolate chips, making it a perfect treat for fall or any time of year.
Ingredients
Units
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- 1 3/4 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/2 cup vegetable oil
- 1/4 cup milk
- 2 large eggs
- 1 cup canned pumpkin puree
- 3/4 cup granulated sugar
- 1/4 cup brown sugar
- 1 tsp vanilla extract
- 3/4 cup semi-sweet chocolate chips
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper.
- In a medium bowl, whisk together flour, baking soda, salt, cinnamon, nutmeg, and cloves.
- In a large bowl, whisk together oil, milk, eggs, pumpkin puree, granulated sugar, brown sugar, and vanilla extract until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the chocolate chips.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
- Use mini chocolate chips for more even distribution.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for longer shelf life.
- You can freeze the bread for up to 2 months; thaw before serving.
- Add chopped nuts like walnuts or pecans for added texture.
Nutrition
- Serving Size: 1 slice
- Calories: 230
- Sugar: 18g
- Sodium: 190mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg