Description

A moist and flavorful pumpkin bread packed with chocolate chips, perfect for fall baking.

Ingredients

Scale

2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 1/2 cups granulated sugar
2 large eggs
1 cup pumpkin puree
1/2 cup vegetable oil
1/4 cup milk
1 teaspoon vanilla extract
1 cup chocolate chips

Instructions

Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
In a large bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and cloves.
In a separate bowl, whisk together the sugar, eggs, pumpkin puree, vegetable oil, milk, and vanilla extract until well combined.
Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.
Gently fold in the chocolate chips.
Pour the batter into the prepared loaf pan and spread evenly.
Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Notes

Ensure you use pumpkin puree, not pumpkin pie filling.
For a richer flavor, you can add 1/2 cup of chopped pecans or walnuts.
The bread can be stored at room temperature for up to 3 days or in the refrigerator for up to a week.

Prep Time: 15 minutes
Cook Time: 60 minutes
Category: Baking
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 350
Sugar: 35g
Sodium: 200mg
Fat: 18g
Saturated Fat: 4g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 2g
Protein: 4g
Cholesterol: 40mg

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