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Moist Pumpkin Chocolate Chip Bread

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A moist and tender pumpkin bread studded with semi-sweet chocolate chips, perfect for cozy fall mornings. This easy recipe balances warm spices and rich chocolate for a comforting treat.

Ingredients

Scale
  • 1 ¾ cups (425g) pumpkin puree (plain, not pumpkin pie filling)
  • 2 cups (250g) all-purpose flour (can substitute half with whole wheat flour)
  • 1 cup (200g) granulated sugar
  • ½ cup (110g) packed brown sugar
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 ½ teaspoons cinnamon
  • ½ teaspoon nutmeg
  • ¼ teaspoon ground ginger (optional)
  • ½ cup (120ml) vegetable oil (canola or light olive oil)
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 cup (175g) semi-sweet chocolate chips

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or non-stick spray and line it with parchment paper.
  2. In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking soda, baking powder, salt, cinnamon, nutmeg, and ground ginger (if using).
  3. In a separate bowl, whisk together the pumpkin puree, vegetable oil, eggs, and vanilla extract until smooth.
  4. Pour the wet ingredients into the dry ingredients and stir gently with a spatula just until combined; a few lumps are okay.
  5. Fold in the chocolate chips carefully to distribute evenly without breaking them.
  6. Transfer the batter to the prepared loaf pan and smooth the top with a spatula.
  7. Bake for 50-60 minutes, checking at 50 minutes by inserting a toothpick into the center. If it comes out clean or with a few moist crumbs, it is done. If wet batter remains, bake an additional 5-10 minutes, watching closely to avoid drying out.
  8. Cool the bread in the pan for about 15 minutes, then remove to a wire rack to cool completely.

Notes

Do not overmix the batter to keep the bread tender. Use oil instead of butter to maintain moisture. If edges brown too quickly, tent with foil halfway through baking. Let bread sit overnight wrapped in foil for deeper flavor and more tender texture. Toss chocolate chips in flour before folding to prevent sinking. For gluten-free, substitute flour with a 1:1 gluten-free baking blend. For vegan version, use flax eggs and dairy-free chocolate chips.

Nutrition

Keywords: pumpkin bread, chocolate chip bread, fall breakfast, moist pumpkin bread, easy pumpkin bread, pumpkin chocolate chip loaf

Find it online: https://prismtaste.com/moist-pumpkin-chocolate-chip-bread-recipe-easy-perfect-fall-breakfast-ideas/