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Cozy Pumpkin Bread with Melty Chocolate Chips

cozy pumpkin bread - featured image

A moist and tender pumpkin bread loaded with melty chocolate chips, perfect for cozy fall mornings or anytime you crave a comforting sweet treat.

Ingredients

Scale
  • 2 cups (250g) all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 tablespoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 3/4 cup (150g) granulated sugar
  • 1/4 cup (50g) packed brown sugar
  • 1/3 cup (80ml) vegetable oil
  • 2 large eggs, room temperature
  • 1 cup (240g) pure pumpkin puree
  • 1 teaspoon vanilla extract
  • 1 cup (170g) chocolate chips (semi-sweet or dark)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease your loaf pan thoroughly or line it with parchment paper.
  2. In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
  3. In a separate bowl, whisk the granulated sugar, brown sugar, and vegetable oil until just blended.
  4. Beat in the eggs one at a time, then stir in the pumpkin puree and vanilla extract until smooth and creamy.
  5. Gently fold the dry ingredients into the wet mixture in batches, being careful not to overmix; a few lumps are okay.
  6. Fold in the chocolate chips gently to avoid melting them into the batter.
  7. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
  8. Bake for 55-65 minutes, starting to check at 55 minutes by inserting a toothpick into the center; it should come out clean or with a few moist crumbs.
  9. Let the bread cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.

Notes

Do not overmix the batter to keep the bread tender and fluffy. Use pure pumpkin puree, not pumpkin pie filling. Let the bread cool completely before slicing to avoid crumbly slices. Tent with foil if browning too quickly.

Nutrition

Keywords: pumpkin bread, chocolate chip bread, fall baking, quick bread, cozy snack, easy pumpkin recipe