Description
This comforting pumpkin bread features a moist, tender crumb infused with warming spices and generous pockets of semi-sweet chocolate. Perfectly balancing earthy autumn flavors with rich cocoa, it is a foolproof quick bread that serves as an ideal seasonal snack or cozy weekend brunch addition. The recipe is straightforward, reliable, and uses basic pantry staples to create a bakery-quality treat that stays fresh for days.
Ingredients
2 cups all-purpose flour
1 cup canned pumpkin puree
1.5 cups granulated sugar
1 cup semi-sweet chocolate chips
0.5 cup vegetable oil
2 large eggs
2 tsp pumpkin pie spice
1 tsp baking soda
0.5 tsp baking powder
Instructions
Preheat your oven to 350 degrees Fahrenheit.
Grease a standard 9×5 inch loaf pan and line the bottom with parchment paper.
In a large bowl, whisk together the flour, baking soda, baking powder, and pumpkin pie spice.
In a separate bowl, combine the granulated sugar, pumpkin puree, oil, and eggs until smooth.
Fold the wet ingredients into the dry ingredients using a rubber spatula.
Gently fold in the chocolate chips.
Pour the batter into the prepared loaf pan.
Bake for 60 minutes or until a toothpick inserted into the center comes out clean.
Cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
Ensure your pumpkin puree is 100% pumpkin, not pumpkin pie mix. Spoon and level your flour to avoid a dense texture. Store in an airtight container at room temperature for up to 3 days, or freeze slices for longer storage.
- Prep Time: 15
- Cook Time: 60
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 22g
- Sodium: 180mg
- Fat: 11g
- Saturated Fat: 3g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 35mg