Pumpkin Chocolate Chip Bread
Soft, moist pumpkin chocolate chip bread made in one bowl with warm fall spices and melty chocolate in every slice no mixer needed.
Equipment
- 9x5-inch loaf pan
- Large mixing bowl
- whisk
- Rubber spatula
- Wire cooling rack
Ingredients
- 1 ¾ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1 ½ tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground cloves
- 1 cup canned pumpkin puree
- ¾ cup granulated sugar
- ½ cup packed brown sugar
- ½ cup vegetable oil
- 2 large eggs
- ⅓ cup milk
- 1 tsp vanilla extract
- 1 ¼ cups chocolate chips plus extra for topping
Instructions
- Mix the dry ingredientsPreheat oven to 350°F (175°C) and grease a 9x5-inch loaf pan.Whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves in a bowl. Set aside.
- Make the batterIn a separate large bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, oil, eggs, milk, and vanilla until smooth.Pour the wet ingredients into the dry ingredients and stir just until combined. Fold in the chocolate chips.
- Bake the loafPour the batter into the prepared pan and smooth the top. Sprinkle a few extra chocolate chips on top if desired.6. Bake for 55–65 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs.Cool in the pan for 15 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
- For cleaner slices, let the loaf cool completely before cutting.
- Store tightly wrapped at room temperature for up to 3 days, or refrigerate for up to a week.
- This loaf also freezes well for up to 3 months wrap tightly in plastic wrap and foil before freezing.