Description
Delight in the cozy flavors of Pumpkin Chocolate Chip Bread, a moist and fluffy loaf combining sweet pumpkin puree with rich chocolate chips and warm spices. Perfect for breakfast or an afternoon treat, this easy-to-make bread is baked to golden perfection and lightly dusted with powdered sugar for an extra touch of sweetness.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup pumpkin puree (canned or homemade)
- 1 cup packed brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1/2 cup vegetable oil
Add-ins
- 1 cup chocolate chips (semi-sweet or dark)
Optional
- Powdered sugar for dusting
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan to ensure the bread doesn’t stick after baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, ground cinnamon, ground nutmeg, and salt until well combined. This ensures even distribution of the leavening agents and spices throughout the bread.
- Combine Wet Ingredients: In a large mixing bowl, combine the pumpkin puree, packed brown sugar, granulated sugar, eggs, and vegetable oil. Beat the mixture well until smooth and uniform.
- Incorporate Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients. Stir gently and just until all the ingredients are combined, being careful not to overmix to keep the bread tender.
- Fold in Chocolate Chips: Add the chocolate chips to the batter and fold them in evenly using a spatula, distributing them throughout the mixture.
- Transfer Batter to Pan: Pour the batter into the prepared loaf pan. Use a spatula to smooth the top for even baking.
- Bake the Bread: Place the loaf pan in the preheated oven and bake for 60 to 70 minutes. Check doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs.
- Cool the Bread: Remove the bread from the oven and allow it to cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely before slicing.
- Optional Dusting: Once cooled, dust the top of the bread with powdered sugar for an elegant finish.
Notes
- Use canned pumpkin puree or homemade pureed pumpkin for best results.
- Do not overmix the batter to avoid a dense bread.
- You can substitute vegetable oil with melted butter for a richer flavor.
- Store baked bread in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- Chocolate chips can be substituted with nuts like walnuts or pecans if preferred.
