Description
This pumpkin chocolate chip bread recipe is decadent and moist! Rich chocolate and cozy spices are the ideal pairing.
Ingredients
Scale
- 2 eggs
- 1 cup pumpkin puree
- 3/4 cup brown sugar
- 3/4 cup granulated sugar
- 1/2 cup neutral oil
- 1 teaspoon vanilla extract
- 1 tablespoon cinnamon
- 1 teaspoon ground ginger
- 1 teaspoon allspice
- 1/2 teaspoon cloves
- 3/4 teaspoon kosher salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 1/2 cups [210 g] all-purpose flour
- 1 1/4 cup semi sweet or bittersweet chocolate chips (or mini, if desired)
Instructions
- Preheat the oven to 350°F. Grease a 9-inch aluminum bread pan.
- In a bowl, whisk the eggs. Then whisk in the pumpkin puree, sugars, oil, and vanilla.
Whisk in the cinnamon, ginger, allspice, cloves, and kosher salt. Then whisk in the baking powder and baking soda. Sprinkle in the flour, half at a time, and mix with a spatula until just combined and there are no more dry bits (don’t over-stir). Toss 1 cup of the chips with 1 tablespoon flour (to prevent sinking), then gently fold them into the batter. - Pour the batter into the bread pan and top with the remaining 1/4 cup chocolate chips.
- Bake 55 to 60 minutes, until a toothpick inserted in the center comes out clean, covering the top loosely with aluminum foil at 45 minutes. (The internal temperature should be between 200°F and 205°F.) Allow to cool in the pan until room temperature. Run a knife around the edges and invert. Slice into pieces and serve. The flavor and texture are even better the next day. Stores for 4 days at room temperature wrapped in foil, 10 days in the refrigerator (bring to room temperature before serving), or freeze in slices for a few months.
- Category: Quick bread
- Method: Baked
- Cuisine: Fall
- Diet: Vegetarian
Keywords: Pumpkin chocolate chip bread, chocolate chip pumpkin bread, pumpkin bread with chocolate chips