Description
A delicious and moist pumpkin bread recipe 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
- 2/3 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup pumpkin puree
- 2/3 cup milk
- 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 flour, baking soda, salt, cinnamon, nutmeg, and cloves.
- In a separate bowl, combine sugar, vegetable oil, and eggs. Beat until well combined.
- Stir in vanilla extract and pumpkin puree.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
- Gently fold in the chocolate chips.
- Pour the batter into the prepared loaf pan.
- Bake for 50-60 minutes, or until a toothpick 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
- For extra moisture, you can substitute some of the milk with buttermilk.
- Add chopped nuts like walnuts or pecans for added texture.
- Ensure your pumpkin puree is not pumpkin pie filling.
- The bread can be stored at room temperature for up to 3 days or refrigerated for up to a week.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Baked Goods
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg
Keywords: pumpkin chocolate chip bread, pumpkin bread recipe, chocolate chip bread, fall baking, easy pumpkin bread, moist pumpkin loaf, seasonal treats