Description
A moist and flavorful quick bread made with pumpkin puree and warm spices, studded with sweet chocolate chips. Perfect for fall baking and cozy gatherings.
Ingredients
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/2 cup vegetable oil (or melted butter)
- 2 large eggs
- 1 cup pumpkin puree
- 1 teaspoon vanilla extract
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
- In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger.
- In a large bowl, beat together granulated sugar, brown sugar, and oil until well combined. Add eggs, pumpkin puree, and vanilla extract, mixing until smooth.
- Gradually add dry ingredients into wet ingredients, stirring just until combined.
- Fold in chocolate chips, reserving a few to sprinkle on top if desired.
- Pour batter into prepared loaf pan and smooth the top. Sprinkle with reserved chocolate chips.
- Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean.
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
- For extra flavor, use mini chocolate chips.
- Bread can be stored at room temperature for up to 4 days or frozen for up to 3 months.
- Try adding chopped nuts for a crunchy texture.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert, Bread
- Method: Baking
- Cuisine: American