Description
This moist and flavorful Chocolate Chip Pumpkin Bread combines the warm spices of cinnamon, nutmeg, cloves, and ginger with rich pumpkin puree and sweet semi-sweet chocolate chips. Perfect for fall or any time you crave a cozy, sweet bread with a hint of spice.
Ingredients
Scale
Dry Ingredients
- 1 and 3/4 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
- 1/4 teaspoon ground ginger
Wet Ingredients
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 2 large eggs
- 1 cup canned pumpkin puree
- 1/4 cup milk
- 1 teaspoon pure vanilla extract
Add-ins
- 3/4 cup semi-sweet chocolate chips
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan or line it with parchment paper to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, salt, ground cinnamon, ground nutmeg, ground cloves, and ground ginger. This will evenly distribute the leavening agent and spices.
- Combine Butter and Sugar: In a large bowl, beat the melted unsalted butter and granulated sugar together until smooth, creating a creamy base for the batter.
- Add Eggs: Add the eggs one at a time to the butter-sugar mixture, beating well after each addition to incorporate air and ensure a smooth batter.
- Incorporate Pumpkin and Flavorings: Mix in the canned pumpkin puree, milk, and pure vanilla extract until the mixture is well combined and smooth.
- Add Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, stirring gently just until combined to prevent overmixing which can make the bread dense.
- Fold in Chocolate Chips: Carefully fold the semi-sweet chocolate chips into the batter, making sure they are evenly distributed throughout.
- Pour Batter into Pan: Pour the batter into the prepared loaf pan and smooth the top with a spatula for even baking.
- Bake: Bake in the preheated oven for 60 to 70 minutes, or until a toothpick inserted into the center of the bread comes out clean with a few moist crumbs attached, indicating doneness.
- Cool: Allow the bread to cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely. This helps the bread set and makes it easier to slice.
- Serve or Store: Slice and serve the Chocolate Chip Pumpkin Bread once cooled, or store it in an airtight container to maintain freshness for later enjoyment.
Notes
- For extra moistness, substitute half the butter with vegetable oil.
- If desired, add 1/2 cup chopped nuts like walnuts or pecans for added crunch.
- Make sure not to overmix the batter to keep the bread tender.
- Store leftovers tightly covered at room temperature for up to 3 days or refrigerate for longer freshness.
- This bread can also be frozen for up to 2 months; thaw overnight in the fridge before serving.
