Print

Moist Pumpkin Chocolate Chip Bread

pumpkin chocolate chip bread - featured image
Print Recipe

This moist pumpkin chocolate chip bread is packed with warm spices and melty chocolate chips, delivering a tender crumb and irresistible flavor. Quick to prepare and perfect for cozy mornings, potlucks, or holiday gatherings.

Ingredients

Scale
  • 1 3/4 cups (220g) all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves (optional)
  • 1/4 teaspoon ground ginger
  • 1 cup (230g) canned pumpkin puree (not pumpkin pie filling)
  • 2 large eggs, room temperature
  • 1/2 cup (120ml) vegetable oil (or melted coconut oil or unsalted butter)
  • 1/4 cup (60ml) milk (dairy or non-dairy)
  • 3/4 cup (150g) packed brown sugar
  • 1/2 cup (100g) granulated sugar
  • 2 teaspoons pure vanilla extract
  • 1 cup (180g) semi-sweet chocolate chips

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan with non-stick spray or line with parchment paper.
  2. In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves until well combined and lump-free.
  3. In a large bowl, whisk together pumpkin puree, eggs, oil, milk, brown sugar, granulated sugar, and vanilla extract until smooth and glossy.
  4. Slowly add the dry ingredients to the wet ingredients, stirring gently with a spatula until just combined. Do not overmix.
  5. Fold in the chocolate chips until evenly distributed.
  6. Scrape the batter into the prepared loaf pan and smooth the top. Optionally, sprinkle extra chocolate chips on top.
  7. Bake on the center rack for 55-65 minutes, checking at 50 minutes. Insert a toothpick in the center; if it comes out clean or with a few moist crumbs (melted chocolate is okay), it’s done. Add 5 minutes if using a glass pan.
  8. Let the bread cool in the pan for 10-15 minutes, then transfer to a wire rack to cool completely.
  9. Slice with a serrated knife and serve warm, at room temperature, or chilled.

Notes

For gluten-free, use a 1:1 GF flour blend. For dairy-free, use non-dairy milk and chocolate chips. Toss chocolate chips in a little flour to prevent sinking. If the top browns too quickly, tent with foil halfway through baking. Bread may crack on top—this is normal. Let bread cool completely for neat slices. Store wrapped at room temperature for up to 3 days or freeze for up to 2 months.

Nutrition

Keywords: pumpkin bread, chocolate chip bread, moist pumpkin bread, fall baking, easy pumpkin bread, quick bread, autumn recipe, holiday baking

Find it online: https://yumyep.com/moist-pumpkin-chocolate-chip-bread/