Description
This Pumpkin Chocolate Chip Bread takes a classic fall favorite and makes it even better with the addition of rich, gooey chocolate chips.
Ingredients
Dry Ingredients:
- 1 ¾ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- 1 ½ tsp cinnamon
- ½ tsp nutmeg
- ¼ tsp cloves
Wet Ingredients:
- 1 cup pumpkin puree (not pumpkin pie filling)
- ¾ cup brown sugar
- ½ cup granulated sugar
- ½ cup vegetable oil (or melted butter)
- 2 large eggs
- 1 ½ tsp vanilla extract
Mix-Ins:
- ¾ cup chocolate chips (semi-sweet or dark)
Instructions
Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and cloves. Set aside.
In a large bowl, whisk together the pumpkin puree, brown sugar, granulated sugar, oil, eggs, and vanilla extract until smooth.
Gently fold the dry ingredients into the wet mixture, stirring just until combined. Do not overmix! Then, fold in the chocolate chips.
Pour the batter into your prepared loaf pan and smooth the top. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
Let the bread cool in the pan for 10-15 minutes, then transfer to a wire rack to cool completely. Slice, serve, and enjoy!