This Moist Pumpkin Chocolate Chip Loaf with Warm Spices combines the earthy flavor of pumpkin with melty chocolate chips, making it a perfect fall treat. Ideal for breakfast, dessert, or a cozy snack with coffee, this bread has just the right balance of sweetness and spice.
Ingredients:
- 1¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1½ teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground cloves
- ¾ cup granulated sugar
- ½ cup light brown sugar, packed
- 1 cup canned pumpkin puree
- ½ cup vegetable oil
- 2 large eggs
- ¼ cup milk
- 1 teaspoon vanilla extract
- ¾ cup chocolate chips (plus extra for topping, if desired)
Directions:
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper for easy removal after baking.
Step 2: Mix Dry Ingredients
In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves until well combined.
Step 3: Combine Wet Ingredients
In another bowl, blend the granulated sugar, brown sugar, pumpkin puree, vegetable oil, eggs, milk, and vanilla extract. Stir until smooth and fully mixed.
Step 4: Make the Batter
Add the wet ingredients to the bowl of dry ingredients, mixing gently until just combined. Be careful not to overmix, which can make the bread dense. Fold in the chocolate chips.
Step 5: Prepare for Baking
Pour the batter into the prepared loaf pan and smooth the top. Sprinkle extra chocolate chips on top if desired for added sweetness and presentation.
Step 6: Bake
Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. If the top begins to brown too quickly, cover with aluminum foil for the last 10-15 minutes of baking.
Step 7: Cool and Serve
Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Slice and serve as desired.
Serving and Storage Tips:
- Serving: Serve warm or at room temperature, plain or with a pat of butter.
- Storage: Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days.
- Freezing: Wrap individual slices in plastic wrap and store in a freezer-safe container for up to 2 months. Thaw at room temperature before serving.
Helpful Notes:
- Pumpkin Puree: Be sure to use pure pumpkin puree, not pumpkin pie filling, which contains added sugars and spices.
- Optional Mix-Ins: Add chopped nuts, like walnuts or pecans, for added texture and flavor.
Frequently Asked Questions:
- Can I use fresh pumpkin puree?
Yes, just be sure it’s well-drained to prevent excess moisture. - What can I substitute for vegetable oil?
You can use melted coconut oil or melted butter for a slightly different flavor profile. - Can I make this recipe gluten-free?
Substitute all-purpose flour with a 1:1 gluten-free baking flour. - How do I keep the bread moist?
Be careful not to overbake and store in an airtight container to retain moisture. - Can I double the recipe?
Yes, double all ingredients and bake in two loaf pans, adjusting the baking time as needed.
This Pumpkin Chocolate Chip Bread is an easy, cozy recipe perfect for autumn. Enjoy each bite of this warm, spiced bread studded with sweet chocolate chips, and get ready to make it a seasonal favorite!
