Description
A moist and flavorful Pumpkin Chocolate Chip Bread that’s perfect for a cozy fall treat or an anytime indulgence. Made with pumpkin puree, warm spices, and melty chocolate chips, this quick bread is easy to make, freezer-friendly, and irresistible. Whether you’re searching for a quick breakfast, easy dessert, or healthy snack idea, this loaf has you covered. It’s one of those reliable food ideas that belong in every baker’s collection — comforting, satisfying, and endlessly versatile.
Ingredients
1 cup pumpkin puree
1 cup all-purpose flour
1/2 cup granulated sugar
1/2 cup brown sugar
1/2 cup vegetable oil
2 large eggs
1 teaspoon vanilla extract
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 1/2 teaspoons pumpkin pie spice
1 cup chocolate chips
Instructions
1. Preheat oven to 350°F (175°C) and grease or line a 9×5-inch loaf pan.
2. In a large bowl, whisk together pumpkin puree, granulated sugar, brown sugar, eggs, vegetable oil, and vanilla extract until smooth.
3. In a separate bowl, mix flour, baking soda, baking powder, salt, and pumpkin pie spice.
4. Gradually combine the dry ingredients with the wet mixture, stirring until just combined.
5. Fold in the chocolate chips, reserving a few to sprinkle on top if desired.
6. Pour batter into prepared loaf pan and smooth the top.
7. Bake for 55–65 minutes, or until a toothpick inserted in the center comes out mostly clean.
8. Let cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
Make sure to use pure pumpkin puree, not pumpkin pie filling.
Let the bread cool completely before slicing to avoid a crumbly texture.
For an extra chocolatey top, sprinkle a few chips on before baking.
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 22g
- Sodium: 210mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 35mg