Chocolate Chip Pumpkin Bread
This moist and dense quick bread is a fall favorite, blending pure pumpkin puree with warm aromatic spices and rich, semi-sweet chocolate morsels. The careful ratio of vegetable oil to pumpkin ensures a tender crumb that stays soft for days, making it the perfect comforting treat for crisp autumn mornings or a cozy afternoon dessert.
- Prep Time: 15
- Cook Time: 60
- Total Time: 75
- Yield: 12 slices 1x
- Category: Summer Desserts
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
2 cups all-purpose flour
15 oz canned pumpkin puree
1.5 cups granulated sugar
0.5 cups vegetable oil
2 large eggs
1 cup semi-sweet chocolate chips
2 tsp pumpkin pie spice
1 tsp baking soda
0.5 tsp salt
Instructions
Preheat your oven to 350 degrees Fahrenheit and grease a standard 9×5 inch loaf pan thoroughly.
In a medium bowl, whisk together the flour, baking soda, salt, and pumpkin pie spice.
In a large bowl, whisk the pumpkin puree, sugar, oil, and eggs until smooth.
Add the dry ingredients to the wet ingredients and mix until just combined.
Fold in the semi-sweet chocolate chips.
Pour the batter into the prepared loaf pan and smooth the top.
Bake for 60 minutes or until a toothpick inserted into the center comes out clean.
Cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
Use room temperature eggs for a better emulsion. If you prefer a darker, more caramelized flavor, substitute half of the granulated sugar with dark brown sugar. Store bread in an airtight container at room temperature for up to 3 days or wrap well and freeze for up to 2 months.
Nutrition
- Serving Size: 1 slice
- Calories: 285
- Sugar: 22g
- Sodium: 210mg
- Fat: 11g
- Saturated Fat: 3g
- Carbohydrates: 44g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 35mg
Find it online: https://itisrecipes.com/chocolate-chip-pumpkin-bread/