Chocolate Chip Pumpkin Bread
A delightful fall treat that combines pumpkin and chocolate for a moist and flavorful loaf, perfect for snacking, breakfast, or dessert.
Ingredients
Wet Ingredients
- 1 cup canned pumpkin puree Adds moisture and a lightly sweet flavor.
- 1/2 cup vegetable oil Neutral oil that keeps the bread moist.
- 1/2 cup sugar Granulated sugar to sweeten the batter.
- 1/2 cup brown sugar Adds depth and caramel flavor.
- 2 large eggs Bind the ingredients and help the bread rise.
- 1 teaspoon vanilla extract Enhances the overall flavor.
Dry Ingredients
- 1 1/2 cups all-purpose flour Base for the bread, providing structure.
- 1 teaspoon baking soda Helps the bread rise.
- 1/2 teaspoon baking powder Provides additional lift.
- 1/2 teaspoon salt Balances sweetness and enhances flavor.
- 1 teaspoon ground cinnamon Adds warmth and aroma.
- 1/2 teaspoon ground nutmeg Lends depth to the flavor.
- 1/2 teaspoon ground ginger Adds a unique heat.
Add-ins
- 1 cup chocolate chips Sweet morsels that melt and add joy.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan.
- In a large bowl, whisk together the pumpkin puree, vegetable oil, granulated sugar, brown sugar, and eggs, along with the vanilla extract, until well combined.
- In another bowl, combine the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger.
Mixing
- Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined.
- Fold in the chocolate chips.
Baking
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 60-70 minutes, checking for doneness with a toothpick.
- Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack.
Notes
For best results, ensure ingredients are at room temperature and avoid overmixing the batter. You can also replace some all-purpose flour with whole wheat flour or use applesauce to reduce fat.