Chocolate Chip Pumpkin Bread
Chocolate Chip Pumpkin Bread is a delicious fall treat that combines the rich flavors of pumpkin and chocolate in a moist, fluffy loaf. This easy-to-make recipe is perfect for cozy afternoons or festive gatherings, filling your kitchen with an irresistible aroma. Each slice is packed with gooey chocolate chips, making it an unforgettable dessert or breakfast option to share with family and friends.
- Prep Time: 15 minutes
- Cook Time: 70 minutes
- Total Time: 1 hour 25 minutes
- Yield: Serves approximately 10 slices 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 cup canned pumpkin puree
- ¾ cup granulated sugar
- ¾ cup brown sugar
- 1 tsp baking powder
- ½ tsp baking soda
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground ginger
- 2 large eggs (room temperature)
- ½ cup vegetable oil (or applesauce)
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat your oven to 350°F (175°C). Grease a loaf pan or line it with parchment paper.
- In a large mixing bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt until well combined.
- In another bowl, mix pumpkin puree, eggs, granulated sugar, brown sugar, and vegetable oil until smooth.
- Gradually add the dry ingredients to the wet ingredients while stirring gently; be careful not to over-mix.
- Fold in chocolate chips until evenly distributed.
- Pour batter into the prepared loaf pan and bake for 60-70 minutes or until a toothpick comes out clean from the center.
- Allow to cool before slicing and serving.
Nutrition
- Serving Size: 1 slice (60g)
- Calories: 210
- Sugar: 14g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Keywords: For added texture, consider substituting half of the chocolate chips with nuts or dried fruit. To enhance flavor, experiment by adding a pinch of cloves or allspice. Store leftovers in an airtight container for up to three days at room temperature or freeze for up to three months.