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Pumpkin Chocolate Chip Bread – Moist, Easy Fall Loaf

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This easy Pumpkin Chocolate Chip Bread is soft, moist, and filled with warm fall spices. Made with pumpkin purée, cinnamon, cloves, nutmeg, and semi-sweet chocolate chips, this homemade pumpkin loaf is delicious for breakfast, an afternoon snack, or dessert. Enjoy it with or without the chocolate chips.

  • Total Time: 1 hour
  • Yield: 8–10 servings

Ingredients

Scale
  • 1 1/4 cups (156 g) all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground nutmeg
  • 1/3 cup (80 ml) vegetable oil
  • 2 large eggs
  • 1 cup (200 g) granulated sugar
  • 1 teaspoon vanilla extract
  • 1 cup (225 g) pumpkin purée, not pumpkin pie filling
  • 2/3 cup (115 g) semi-sweet chocolate chips, for the batter
  • 2–3 tablespoons (20–30 g) semi-sweet chocolate chips, for topping

Instructions

  1. Preheat the oven to 350°F (175°C). Position the oven rack in the lower third of the oven. Line an 8 × 4 × 3-inch loaf pan with parchment paper, leaving an overhang on the long sides for easy removal. Lightly spray the pan and parchment paper with nonstick cooking spray.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, cloves, and nutmeg. Set aside.
  3. In a large bowl, whisk together the vegetable oil, eggs, granulated sugar, vanilla extract, and pumpkin purée until smooth and well combined.
  4. Add the dry ingredients to the wet ingredients and gently stir just until combined. Do not overmix.
  5. Fold in 2/3 cup of chocolate chips, then spread the batter evenly into the prepared loaf pan.
  6. Sprinkle the remaining 2–3 tablespoons of chocolate chips evenly over the top.
  7. Bake for 50–60 minutes. After 25–30 minutes, loosely tent the loaf with aluminum foil to prevent the top from overbrowning. Continue baking until a toothpick inserted into the center comes out clean or with a few moist crumbs.
  8. Let the bread cool in the pan for 15–20 minutes. Use the parchment paper overhang to carefully lift it out and transfer it to a wire rack. Cool completely before slicing.

Notes

  • Pan size: Use an 8 × 4 × 3-inch loaf pan as specified in the recipe.
  • Pumpkin: Use plain pumpkin purée, not pumpkin pie filling.
  • Prevent overbrowning: Loosely cover the loaf with aluminum foil after 25–30 minutes of baking.
  • Check for doneness: Insert a toothpick into the center. It should come out clean or with a few moist crumbs.
  • Cooling: Cool in the pan for 15–20 minutes, then transfer to a wire rack and cool completely before slicing.
  • Chocolate chips: The chocolate chips can be omitted if you prefer pumpkin bread without chocolate.
  • Yield: Approximately 8–10 servings.
  • Author: Emma
  • Prep Time: 10 minutes
  • Cook Time: 50 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://recipebyemma.com/pumpkin-chocolate-chip-bread-moist-easy-fall-loaf/