Chocolate Chip Pumpkin Bread Loaf
- Cook Time: 75 minutes
- Total Time: 1 hour 15 minutes
- Diet: Vegetarian
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- 1 cup canned pumpkin puree (not pie filling)
- ½ cup vegetable oil or melted coconut oil
- 2 large eggs, room temperature
- 1 cup granulated sugar
- ½ cup brown sugar, packed
- 1 teaspoon vanilla extract
- 1 cup semi-sweet chocolate chips (plus extra for topping)
Instructions
- Preheat your oven to 350°F (175°C). Grease an 8×4 inch loaf pan with butter or non-stick cooking spray. For easy removal, you can also line the bottom and sides with parchment paper, leaving a slight overhang on the sides.
- In a medium-sized mixing bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, cinnamon, ginger, and nutmeg. Ensuring these are well-combined helps the bread rise evenly and distributes the spices perfectly.
- In a large bowl, whisk the pumpkin puree, vegetable oil, granulated sugar, brown sugar, eggs, and vanilla extract. Whisk vigorously until the mixture is smooth and the sugars have begun to dissolve into the liquid ingredients.
- Slowly add the dry flour mixture into the wet pumpkin mixture. Use a spatula to fold the ingredients together gently. Be careful not to overmix, as this can make the bread tough. Stop as soon as no more streaks of flour are visible.
- Gently fold in the one cup of semi-sweet chocolate chips. Pour the batter into the prepared loaf pan and smooth the top with your spatula. Sprinkle a few extra chocolate chips on top for a beautiful finished look.
- Bake for 55 to 65 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.