Description
This Pumpkin Chocolate Chip Bread combines moist pumpkin puree with warm spices and sweet chocolate chips to create a deliciously comforting loaf perfect for autumn mornings or anytime you crave a cozy treat. The quick and easy recipe yields a soft, flavorful bread with a tender crumb, enhanced by the richness of cinnamon and nutmeg.
Ingredients
Scale
Wet Ingredients
- 1 cup pumpkin puree (canned or homemade)
- 1 cup packed brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1/2 cup vegetable oil
Dry Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
Add-ins
- 1 cup semi-sweet or dark chocolate chips
Optional
- Powdered sugar for dusting
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and grease or line a 9×5-inch loaf pan to ensure the bread releases easily after baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, ground cinnamon, ground nutmeg, and salt until well combined for an even distribution of leavening agents and spices.
- Combine Wet Ingredients: In a large mixing bowl, mix the pumpkin puree with brown sugar, granulated sugar, eggs, and vegetable oil until the mixture is smooth and homogeneous.
- Incorporate Dry into Wet: Gradually add the dry ingredient mixture to the wet ingredients, stirring gently and just until combined to avoid overmixing, which can make the bread tough.
- Fold in Chocolate Chips: Carefully fold the chocolate chips into the batter, ensuring they are evenly distributed throughout the mixture.
- Transfer Batter to Pan: Pour the batter into the prepared loaf pan and smooth the top with a spatula for even baking.
- Bake: Place the pan in the preheated oven and bake for 60-70 minutes. Check doneness by inserting a toothpick into the center; it should come out clean or with only a few moist crumbs attached.
- Cool the Bread: Let the bread cool in the pan for about 10 minutes to firm up, then transfer it onto a wire rack to cool completely, which prevents sogginess. Optionally, dust the top with powdered sugar before serving.
Notes
- Use canned pumpkin puree or homemade; avoid pumpkin pie filling which contains added spices and sugars.
- Substitute vegetable oil with melted coconut oil or butter for a richer flavor.
- For a gluten-free version, replace the all-purpose flour with a gluten-free baking blend.
- Ensure the eggs are at room temperature for better mixing and texture.
- Store the bread in an airtight container at room temperature for 3-4 days or freeze for longer storage.
