Description
Incredibly moist quick bread combining rich chocolate chips with warm pumpkin spices. Perfect fall treat that stays fresh for days and makes wonderful homemade gifts.
Ingredients
1¾ cups all-purpose flour
1 cup granulated sugar
½ cup brown sugar, packed
1 cup pumpkin puree (100% pure)
½ cup vegetable oil
2 large eggs, room temperature
1 cup semi-sweet chocolate chips
1 teaspoon baking soda
½ teaspoon baking powder
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground cloves
½ teaspoon salt
1 teaspoon vanilla extract
Cooking spray and parchment paper for pans
Instructions
1. Preheat oven to 350°F and prepare two 9×5-inch loaf pans.
2. Whisk together flour, sugars, baking soda, baking powder, spices, and salt.
3. In separate bowl, mix pumpkin puree, oil, eggs, and vanilla until smooth.
4. Pour wet ingredients into dry ingredients and fold gently until just combined.
5. Fold in chocolate chips, reserving some for topping if desired.
6. Divide batter evenly between prepared loaf pans.
7. Sprinkle remaining chocolate chips on top of batter.
8. Bake 50-60 minutes until toothpick comes out with moist crumbs.
9. Check internal temperature reaches 200°F for perfect doneness.
10. Cool in pans 15 minutes before transferring to wire rack.
11. Cool completely for 2 hours before slicing and serving.
Notes
Don’t overmix batter to maintain tender, moist texture.
Use 100% pure pumpkin puree, not pumpkin pie filling.
Room temperature ingredients mix more evenly for best results.
Store wrapped at room temperature up to 5 days.
Freeze baked loaves up to 3 months for longer storage.
- Prep Time: 15
- Cook Time: 60
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 215
- Sugar: 18g
- Sodium: 180mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 20mg
Keywords: chocolate pumpkin bread, fall baking, pumpkin quick bread, chocolate bread, autumn dessert