Moist Chocolate Chip Pumpkin Bread
This moist and delicious chocolate chip pumpkin bread is perfect for fall baking. The combination of pumpkin puree, spices, and chocolate chips creates a wonderfully flavorful and textured loaf.
Equipment
- 9x5 inch loaf pan
- Mixing bowls (large and medium)
- Whisk
- Wooden skewer or toothpick
Ingredients
Dry Ingredients
- 1.5 cups All-purpose flour
- 1 teaspoon Baking soda
- 0.5 teaspoon Ground cinnamon
- 0.5 teaspoon Ground nutmeg
- 0.5 teaspoon Ground cloves
- 0.5 teaspoon Salt
Wet Ingredients & Mix-ins
- 1 cup Granulated sugar
- 0.75 cup Packed light brown sugar
- 0.75 cup Pumpkin puree
- 0.5 cup Vegetable oil
- 2 Large eggs
- 1 teaspoon Vanilla extract
- 1.5 cups Chocolate chips
Instructions
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan.
- In a large bowl, whisk together flour, baking soda, cinnamon, nutmeg, cloves, and salt.
- In a separate bowl, whisk together granulated sugar, brown sugar, pumpkin puree, oil, eggs, and vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Stir in chocolate chips.
- Pour batter into the prepared loaf pan.
- Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Notes
For a richer flavor, use dark brown sugar instead of light brown sugar. You can also add nuts, such as pecans or walnuts, to the batter. Store leftover bread in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.