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Pumpkin Chocolate Chip Bread

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This easy, moist pumpkin chocolate chip bread is the ultimate fall loaf—soft, warmly spiced, and studded with gooey chocolate chips. Perfect for breakfast, snack, or dessert, it’s a cozy treat that fills your kitchen with the scent of autumn.

Ingredients

Scale
  • 1 3/4 cups (210g) all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves (optional)
  • 1 cup (245g) canned pumpkin puree (not pumpkin pie filling)
  • 3/4 cup (150g) granulated sugar
  • 1/3 cup (75g) packed brown sugar
  • 2 large eggs, room temperature
  • 1/3 cup (80ml) vegetable oil (or canola/melted coconut oil)
  • 1/4 cup (60ml) milk (dairy or non-dairy)
  • 2 teaspoons pure vanilla extract
  • 1 cup (150g) semi-sweet chocolate chips (plus extra for topping, optional)
  • 1 tablespoon flour (from measured flour, for tossing chocolate chips)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with nonstick spray or line with parchment paper, letting it hang over the sides for easy removal.
  2. In a large bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves until well combined.
  3. In a separate bowl, whisk together pumpkin puree, granulated sugar, brown sugar, eggs, oil, milk, and vanilla extract until smooth and glossy.
  4. Pour the wet mixture into the dry ingredients and gently stir with a spatula just until combined. Do not overmix; a few small flour streaks are okay.
  5. Toss chocolate chips with 1 tablespoon of flour, then fold them into the batter. Reserve a few chips for sprinkling on top if desired.
  6. Spread the batter evenly into the prepared loaf pan. Smooth the top and sprinkle reserved chocolate chips over the surface.
  7. Bake for 55-65 minutes, or until a toothpick inserted in the center comes out mostly clean (a few moist crumbs are okay, but no raw batter). Check at 50 minutes and tent with foil if the top is browning too quickly.
  8. Let the bread cool in the pan for 10-15 minutes, then lift out and transfer to a wire rack to cool completely before slicing.

Notes

For best results, use room temperature eggs and milk. Toss chocolate chips in flour to prevent sinking. Don’t overmix the batter for a tender crumb. Let the bread cool before slicing for clean cuts. Store at room temperature for up to 3 days or freeze for up to 3 months. For gluten-free, use a 1:1 GF flour blend; for vegan, use flax eggs, plant-based milk, and dairy-free chocolate chips.

Nutrition

Keywords: pumpkin bread, chocolate chip bread, fall baking, easy pumpkin bread, moist pumpkin loaf, autumn recipes, quick bread, pumpkin chocolate chip loaf

Find it online: https://yumnode.com/pumpkin-chocolate-chip-bread-recipe-easy-moist-fall-loaf-to-bake/