Description
This dense and moist quick bread captures the essence of autumn with a harmonious blend of earthy pumpkin puree and rich semi-sweet dark chocolate chips. Perfectly spiced with cinnamon, nutmeg, and ginger, each slice offers a tender crumb that is bakery-quality and incredibly satisfying. Designed for ease and consistency, this seasonal loaf is the ultimate comfort food for any fall afternoon, providing a professional result that holds structure beautifully while melting with pockets of chocolate goodness.
Ingredients
2 cups all-purpose flour
1 1/2 cups canned pumpkin puree
1 cup semi-sweet chocolate chips
1 cup granulated sugar
1/2 cup brown sugar
1/2 cup vegetable oil
2 large eggs
2 teaspoons pumpkin pie spice
1 teaspoon baking soda
1/2 teaspoon salt
Instructions
Preheat your oven to 350°F (175°C).
Grease a 9×5-inch loaf pan with non-stick cooking spray or butter.
In a large bowl, whisk together the flour, baking soda, salt, and pumpkin pie spice.
In a separate bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, vegetable oil, and eggs until smooth.
Add the wet ingredients to the dry ingredients and stir until just combined.
Fold in the semi-sweet chocolate chips.
Pour the batter into the prepared loaf pan and smooth the top.
Bake for 60 minutes or until a toothpick inserted into the center comes out clean.
Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack.
Notes
Ensure ingredients like eggs and pumpkin are at room temperature for better emulsion. Spoon the flour into the measuring cup rather than scooping directly to avoid packing, which leads to a dry loaf. Store in an airtight container at room temperature for up to 3 days.
- Prep Time: 15
- Cook Time: 60
- Category: Summer Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 28g
- Sodium: 210mg
- Fat: 14g
- Saturated Fat: 4g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg