Pumpkin Chocolate Chip Bread (Print Version)
Moist pumpkin bread packed with mini chocolate chips and fall spices, perfect for cozy autumn baking.
# Ingredients:
→ Dry Ingredients
01 -
1¾ cups all-purpose flour
02 -
1¼ cups granulated sugar
03 -
1 tsp baking powder
04 -
½ tsp baking soda
05 -
2 tsp ground cinnamon
06 -
¼ tsp allspice
07 -
¼ tsp nutmeg
08 -
¼ tsp ginger
09 -
¼ tsp cloves
10 -
½ tsp salt
11 -
¾ cup mini chocolate chips
→ Wet Ingredients
12 -
1⅓ cups pumpkin puree
13 -
½ cup vegetable oil
14 -
2 large eggs, room temperature
15 -
1 tsp vanilla extract
→ Topping
16 -
¼ cup chocolate chips
# Steps:
01 -
Preheat oven to 350°F. Line a loaf pan with parchment paper.
02 -
Combine the flour, sugar, baking powder, baking soda, spices, salt, and ¾ cup mini chocolate chips in a large mixing bowl.
03 -
In a separate bowl, whisk together the pumpkin puree, oil, eggs, and vanilla extract until well combined.
04 -
Pour the wet mixture into the dry ingredients and gently whisk until no lumps remain.
05 -
Pour the batter into the prepared loaf pan. Run a butter knife down the center of the batter and sprinkle with the remaining chocolate chips.
06 -
Bake for 65-75 minutes, or until a tester comes out clean when inserted into the center. Remove from oven, cool 10 minutes in the pan, then remove and cool completely on a wire rack.
# Notes and Tips:
01 -
For even baking, ensure the eggs are at room temperature before mixing.