Description
This pumpkin chocolate chip bread is a tender, moist loaf filled with pumpkin flavor, warm pumpkin pie spice, and plenty of semisweet chocolate chips. It is an easy one-bowl treat perfect for fall baking, dessert, or a sweet snack.
Ingredients
1 1/2 cups all purpose flour plus more for coating chocolate chips
1 teaspoon pumpkin pie spice
1/4 teaspoon salt
1/2 teaspoon baking soda
1 cup granulated sugar
1 cup pumpkin puree
3/4 cup vegetable oil
2 eggs
1/2 teaspoon vanilla extract
1 1/4 cups semisweet chocolate chips, divided use
Cooking spray
Instructions
- Preheat the oven to 350 degrees F. Coat an 8 x 4-inch loaf pan with cooking spray and line the bottom with parchment paper.
- Place the flour, pumpkin pie spice, salt, and baking soda in a large bowl. Whisk until evenly combined.
- Add the sugar, pumpkin puree, vegetable oil, eggs, and vanilla extract. Stir just until combined, taking care not to overmix the batter.
- Toss 1 cup of the chocolate chips with 1 tablespoon flour, then gently fold the coated chocolate chips into the batter.
- Pour the batter into the prepared loaf pan and smooth the top. Sprinkle the remaining 1/4 cup chocolate chips evenly over the surface.
- Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
- Cool the bread for 10 minutes, then carefully run a thin knife along the sides of the pan to loosen the loaf.
- Allow the bread to finish cooling before removing it from the pan so the loaf can set and the chocolate chips on top can firm up.
- Once completely cooled, remove the loaf from the pan, slice, and serve.
Notes
Use pumpkin puree rather than pumpkin pie filling, which contains added sugar and spices.
Coating the chocolate chips with flour helps prevent them from sinking to the bottom of the loaf.
Milk chocolate, dark chocolate, or mini chocolate chips can be substituted for some or all of the semisweet chocolate chips.
Chopped walnuts or pecans can be folded into the batter for extra texture.
A pinch of cinnamon or nutmeg can be added for a warmer spice flavor.
Store the cooled bread tightly wrapped or in an airtight container at room temperature for 2-3 days or refrigerated for up to 5 days.
Freeze the whole loaf or individually wrapped slices in a freezer-safe container for up to 3 months.
Smaller loaves or muffins can be made with the same batter, but the baking time should be reduced accordingly.
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420 kcal
- Sugar: 32 g
- Sodium: 150 mg
- Fat: 23 g
- Saturated Fat: 6 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 51 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 37 mg
