Pumpkin bread with chocolate chips
Ingredients (Makes 1 loaf)
- 1 ¾ cups (220 g) all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1 ½ tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp ground ginger
- ¼ tsp ground cloves (optional, for depth)
- 2 large eggs, room temperature
- 1 cup (200 g) granulated sugar
- ½ cup (100 g) brown sugar
- ½ cup (120 ml) vegetable oil (or melted butter)
- 1 cup (240 g) canned pumpkin puree (not pumpkin pie filling)
- 1 tsp vanilla extract
- 1 cup semi-sweet chocolate chips (plus a few extra for topping)
Instructions
1. Prep
- Preheat oven to 350°F (175°C).
- Grease and line a 9×5-inch loaf pan with parchment paper.
2. Mix Dry Ingredients
- In a bowl, whisk together flour, baking soda, baking powder, salt, and all spices.
3. Mix Wet Ingredients
- In a large mixing bowl, whisk eggs, granulated sugar, and brown sugar until smooth.
- Add oil, pumpkin puree, and vanilla. Mix until combined.
4. Combine
- Gradually add dry ingredients to wet mixture, folding gently until just combined.
- Stir in chocolate chips (reserve a few for sprinkling on top).
5. Bake
- Pour batter into prepared loaf pan.
- Sprinkle extra chocolate chips on top.
- Bake for 55–65 minutes, or until a toothpick inserted in the center comes out mostly clean (a few melted chocolate streaks are fine).
6. Cool & Serve
- Let bread cool in pan for 10 minutes, then transfer to a wire rack.
- Slice and enjoy warm or at room temperature.
Why You’ll Love This Bread
Moist, tender crumb thanks to pumpkin puree
Warming spices balanced with melty chocolate
Keeps well for 3–4 days, flavors deepen over time
Perfect for breakfast, snacks, or dessert
Pro Tip: For a bakery-style touch, add a cinnamon-sugar sprinkle on top before baking for a sweet, crunchy crust.
