Pumpkin Chocolate Chip Bread Recipe
- Cook Time: 75 minutes
- Total Time: 1 hour 15 minutes
- Diet: Vegetarian
Ingredients
Scale
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 1/2 cup vegetable oil
- 2 large eggs, room temperature
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1/4 cup water or whole milk
- 1 teaspoon pure vanilla extract
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or non-stick cooking spray. For easy removal, you can also line the bottom with a strip of parchment paper, leaving a slight overhang on the sides.
- In a medium mixing bowl, whisk together the all-purpose flour, baking soda, salt, cinnamon, ginger, and cloves. Ensure there are no lumps and that the spices are evenly distributed throughout the flour.
- In a large mixing bowl, beat the granulated sugar, brown sugar, and vegetable oil together until smooth. Add the eggs one at a time, beating well after each addition. Stir in the pumpkin puree, water (or milk), and vanilla extract until fully combined.
- Slowly add the dry ingredients to the wet ingredients. Use a spatula to fold them together gently until just combined. Be careful not to overmix, as this can make the bread tough. Gently fold in 3/4 cup of the chocolate chips.
- Pour the batter into the prepared loaf pan and smooth the top. Sprinkle the remaining 1/4 cup of chocolate chips over the surface. Bake for 55 to 65 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
- Allow the bread to cool in the pan for about 10 minutes. This helps the structure set. Carefully lift the bread out and transfer it to a wire rack to cool completely before slicing.