Tender Extra-Moist Pumpkin Chocolate Chip Bread
A tender, extra-moist pumpkin chocolate chip bread that’s easy to make and perfect for fall. This bread is soft, flavorful, and studded with melty chocolate chips for a comforting treat.
- Prep Time: 20 minutes
- Cook Time: 55-60 minutes
- Total Time: 1 hour 15-20 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 2 cups (250g) all-purpose flour
- 1 tsp baking soda
- 1 ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- ½ tsp salt
- 1 cup (245g) pumpkin puree (canned or fresh)
- ⅓ cup (80ml) vegetable oil
- ¾ cup (150g) granulated sugar
- ½ cup (110g) packed brown sugar
- 2 large eggs (room temperature)
- 1 tsp vanilla extract
- 1 cup (170g) semi-sweet chocolate chips
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or non-stick spray and lightly dust with flour.
- In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt until evenly combined.
- In a large bowl, whisk together the pumpkin puree, vegetable oil, granulated sugar, brown sugar, eggs, and vanilla extract until smooth and glossy.
- Gradually fold the dry ingredients into the wet ingredients using a spatula, mixing just until combined. Do not overmix.
- Fold in the chocolate chips, reserving a small handful to sprinkle on top.
- Pour the batter into the prepared loaf pan and smooth the top. Sprinkle the reserved chocolate chips on top.
- Bake for 55-60 minutes, or until a toothpick inserted in the center comes out mostly clean with a few moist crumbs.
- Let the bread cool in the pan for 15 minutes, then transfer to a cooling rack to cool completely.
Notes
Do not overmix the batter to keep the bread tender. Use fresh spices for best flavor. If bread browns too quickly, tent with foil halfway through baking. Room temperature eggs help batter mix smoothly. Let bread cool completely before slicing to avoid crumbling. For gluten-free, use a 1:1 gluten-free baking blend with xanthan gum. For vegan, substitute eggs with flax eggs and use vegan chocolate chips.
Nutrition
- Serving Size: 1 slice (1/12th of l
- Calories: 210
- Fat: 8
- Carbohydrates: 30
- Protein: 3
Keywords: pumpkin bread, chocolate chip bread, fall bread, moist pumpkin bread, easy pumpkin recipe, pumpkin chocolate chip loaf