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Ultimate Moist Maple Pumpkin Chocolate Chip Bread

maple pumpkin chocolate chip bread - featured image
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This Ultimate Moist Maple Pumpkin Chocolate Chip Bread is a happy accident born from a neighbor’s generosity. The maple syrup adds a deep, caramel-like sweetness that plays off the earthy pumpkin, and the chocolate chips melt into little pockets of richness in every slice.

Ingredients

Scale
  • 1 cup (240g) canned pumpkin puree
  • ½ cup (160g) pure maple syrup
  • ½ cup (100g) packed light brown sugar
  • ⅓ cup (80ml) vegetable oil
  • 2 large eggs, at room temperature
  • 1 teaspoon pure vanilla extract
  • 1¾ cups (220g) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon cinnamon
  • ¾ cup (130g) semi-sweet or dark chocolate chips

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper, leaving a 2-inch overhang on the long sides.
  2. In a large bowl, whisk together 1 cup pumpkin puree, ½ cup maple syrup, ½ cup packed brown sugar, ⅓ cup vegetable oil, 2 room-temperature eggs, and 1 teaspoon vanilla extract until smooth and glossy.
  3. In a separate medium bowl, whisk together 1¾ cups all-purpose flour, 1 teaspoon baking soda, ½ teaspoon baking powder, ½ teaspoon salt, 2 teaspoons pumpkin pie spice, and 1 teaspoon cinnamon.
  4. Pour the dry ingredients into the wet mixture. Fold gently with a spatula until no streaks of flour remain. Do not overmix.
  5. Gently fold in ¾ cup chocolate chips, reserving about 2 tablespoons to sprinkle on top.
  6. Pour the batter into the prepared loaf pan. Spread evenly and sprinkle reserved chocolate chips on top, pressing them in slightly.
  7. Bake at 350°F (175°C) for 55-65 minutes, until a toothpick inserted into the center comes out clean or with a few moist crumbs. If the top browns too quickly, tent with aluminum foil around the 45-minute mark.
  8. Let the bread cool in the pan on a wire rack for 15 minutes. Then lift it out using the parchment handles and transfer to the rack to cool completely.

Notes

Don’t overmix the batter to avoid a dense bread. Use room-temperature eggs for better emulsification. Let the bread cool completely before slicing to prevent crumbling. The bread tastes even better on day two as flavors meld.

Nutrition

Keywords: pumpkin bread, maple pumpkin bread, chocolate chip pumpkin bread, fall baking, quick bread, moist pumpkin bread

Find it online: https://prismtaste.com/ultimate-moist-maple-pumpkin-chocolate-chip-bread-recipe/