Pumpkin Chocolate Chip Bread
A moist, flavorful pumpkin chocolate chip bread packed with autumn spices and melty chocolate. Perfect for cozy fall mornings.
Print Pin Servings: 10 slices
Calories: 310kcal
Cost: $6 – $8
Equipment
- 1 9x5-inch loaf pan Greased or lined with parchment
- 2 Mixing bowls 1 for wet, 1 for dry ingredients
- 1 Wire whisk
- 1 Spatula For folding batter
- 1 set Measuring cups/spoons
- 1 Wire cooling rack
Ingredients
- 1 ¾ cups All-purpose flour
- 1 cup Pumpkin puree Canned, not pumpkin pie filling
- 2 Large eggs Room temperature
- ½ cup Vegetable oil Can substitute with melted coconut oil
- ¼ cup Water
- ¾ cup Granulated sugar
- ½ cup Brown sugar Packed
- 1 teaspoon Vanilla extract
- 1 teaspoon Ground cinnamon
- ¼ teaspoon Ground nutmeg
- ¼ teaspoon Ground ginger
- ⅛ teaspoon Ground cloves
- 1 teaspoon Baking soda
- ½ teaspoon Salt
- ¾ cup Semi-sweet chocolate chips Coat in flour to prevent sinking
Instructions
- Preheat oven and prepare loaf pan.
- Mix wet ingredients in one bowl.
- Whisk dry ingredients in a separate bowl.
- Fold dry into wet ingredients.
- Fold in chocolate chips.
- Pour batter into loaf pan.
- Top with extra chocolate chips.
- Bake until toothpick comes out clean.
- Cool in pan, then on rack.
- Slice and serve when fully cooled.
Notes
For extra flavor, try adding chopped nuts or using mini chocolate chips. Store in an airtight container at room temperature for up to 3 days.
Nutrition
Serving: 90g | Calories: 310kcal | Carbohydrates: 40g | Protein: 4g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 35mg | Sodium: 210mg | Potassium: 140mg | Fiber: 2g | Sugar: 24g | Vitamin A: 3800IU | Vitamin C: 1.2mg | Calcium: 30mg | Iron: 1.8mg