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Pumpkin Chocolate Chip Bread

A delightful blend of sweet pumpkin and rich chocolate that creates a cozy autumn experience with each slice.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 10 slices
Course: Dessert, Snack
Cuisine: American, Autumn
Calories: 200
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1 cup pure pumpkin puree (canned or homemade) Can use fresh pumpkin if cooked and pureed.
  • 1/3 cup vegetable oil (or melted coconut oil) Applesauce can be substituted for half of the oil for a lower-fat option.
  • 1 cup sugar Can be reduced for less sweetness.
  • 2 large eggs, beaten
  • 1 teaspoon vanilla extract
Dry Ingredients
  • 1 1/2 cups all-purpose flour Can substitute with a 1:1 gluten-free blend.
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1 cup semi-sweet chocolate chips Can use white chocolate chips or dried fruit for variation.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease a 9x5 inch loaf pan or line it with parchment paper for easy removal.
  2. In a mixing bowl, combine the pumpkin puree, vegetable oil, sugar, eggs, and vanilla extract. Whisk until smooth and well integrated.
  3. In a separate bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
  4. Gradually add the dry mixture into the wet ingredients, stirring until the batter is just combined. Avoid overmixing.
  5. Gently fold in the chocolate chips with a spatula, ensuring they are evenly distributed throughout the batter.
  6. Transfer the batter into your prepared loaf pan, smoothing out the top with the back of a spoon.
  7. Bake in the preheated oven for about 60 minutes or until a toothpick inserted into the center comes out clean.
  8. Once baked, allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Notes

Store in an airtight container at room temperature for up to 5 days. For longer storage, slice and freeze the bread for up to 3 months. Reheat by thawing and warming in the oven for a few minutes.