Chocolate Chip Pumpkin Bread
This chocolate chip pumpkin bread is moist, flavorful, and packed with warm spices. Perfect for fall, this easy recipe is a delicious snack or dessert!
Ingredients
- 1 ½ cup all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1 tsp pumpkin pie spice (or a blend of cinnamon, nutmeg, and ginger)
- ½ cup granulated sugar
- ½ cup brown sugar, packed
- ¾ cup pumpkin puree (not pumpkin pie filling)
- ½ cup vegetable oil (or melted coconut oil)
- 2 large eggs
- 1 tsp vanilla extract
- ¾ cup chocolate chips (semi-sweet or dark)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan or line it with parchment paper for easier removal.
- Combine Dry Ingredients: In a medium bowl, whisk together flour, baking soda, baking powder, salt, and pumpkin pie spice until well combined.
- Mix Wet Ingredients: In a separate large bowl, whisk together granulated sugar, brown sugar, pumpkin puree, vegetable oil, eggs, and vanilla extract until smooth.
- Combine and Fold in Chocolate Chips: Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in the chocolate chips, reserving a few for topping if desired.
- Pour into Pan: Pour the batter into the prepared loaf pan. Sprinkle additional chocolate chips on top for a nice presentation, if desired.
- Bake: Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean or with only a few moist crumbs. If the top starts browning too quickly, loosely cover with foil after about 30-40 minutes.
- Cool and Serve: Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing
Notes
- Storage Tips: Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
- Optional Additions: Add walnuts or pecans for a crunchy texture.
- Serving Suggestion: Serve with a dollop of whipped cream or a drizzle of caramel for an extra indulgent treat.