Pumpkin Chocolate Chip Bread
This easy pumpkin chocolate chip bread is soft, moist, perfectly spiced, and filled with chocolate chips. It's an easy fall baking recipe that's perfect for breakfast, snacking, or dessert.
Equipment
- 9 x 5 inch loaf pan
- Mixing bowls
- Measuring cups and spoons
- Whisk
- rubber spatula
- Non-stick cooking spray
Ingredients
- 1 ½ cups (189 g) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 ¼ teaspoon cinnamon
- ½ teaspoon nutmeg
- ¼ teaspoon cloves
- 1 cup (213 g) brown sugar
- 2 eggs
- 1 cup (240 g) pumpkin
- ⅔ cup (149 g) vegetable oil
- 1 teaspoon vanilla
- ¾ cup (168 g) chocolate chips
Instructions
- Preheat oven to 325° F (165° C) and spray a 9 x 5 inch loaf pan with non-stick cooking spray and set aside.
- In a large mixing bowl, whisk all-purpose flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves.
- In another mixing bowl, add brown sugar and eggs. Mix until combined. Add pumpkin, vegetable oil, and vanilla. Mix until well combined.
- Pour liquids into dry ingredients and and mix until all-purpose flour is no longer visible. Don’t overmix as this will create more gluten.
- Fold in chocolate chips until just combined.
- Pour batter into prepared loaf pan and bake for 50-55 minutes. Bread is done when a toothpick inserted in the middle comes out clean.
- Allow bread to cool in pan for ten minutes, then remove and allow bread to cool completely on cooling rack.