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Moist Spiced Pumpkin Chocolate Chip Bread

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This moist spiced pumpkin chocolate chip bread is tender, perfectly spiced, and studded with melty chocolate in every bite. It stays moist for days and is the perfect fall treat for gatherings or cozy afternoons.

Ingredients

Scale
  • 1 ¾ cups all-purpose flour (spooned and leveled)
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 2 teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • 1 cup granulated sugar
  • ½ cup packed brown sugar (light or dark)
  • ½ cup vegetable oil (or melted coconut oil)
  • 2 large eggs, room temperature
  • 1 ½ cups pumpkin puree (100% pure pumpkin, not pie filling)
  • 1 teaspoon vanilla extract
  • 1 cup semi-sweet chocolate chips (plus extra for topping)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or non-stick spray, then line it with parchment paper leaving some overhang on the long sides.
  2. In a medium bowl, whisk together the dry ingredients: flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves. Set aside.
  3. In a large bowl, whisk the sugars and oil together until well combined, about 30 seconds. Add the eggs one at a time, whisking well after each addition until smooth and slightly thickened.
  4. Add the pumpkin puree and vanilla extract to the wet mixture. Whisk until fully incorporated.
  5. Pour the dry ingredients into the wet ingredients and fold gently with a rubber spatula until just combined. A few streaks of flour are okay; do not overmix.
  6. Fold in the chocolate chips gently, reserving about 2 tablespoons to sprinkle on top.
  7. Pour the batter into the prepared loaf pan and spread evenly. Sprinkle the reserved chocolate chips on top. Tap the pan gently on the counter a few times to release air bubbles.
  8. Bake for 55-65 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs. If the top browns too quickly, tent loosely with aluminum foil around the 40-minute mark.
  9. Let the bread cool in the pan for 15 minutes, then use the parchment overhang to lift it out and transfer to a wire rack. Cool completely before slicing.

Notes

For best results, use room temperature eggs and measure flour correctly by spooning and leveling. If pumpkin puree seems watery, stir it in the can first. Do not open the oven door for the first 30 minutes of baking. The bread stays moist for up to 4 days at room temperature when wrapped tightly. For freezing, wrap in plastic wrap then foil and freeze for up to 3 months.

Nutrition

Keywords: pumpkin bread, chocolate chip, moist, spiced, fall baking, quick bread, easy recipe

Find it online: https://coracooks.com/moist-spiced-pumpkin-chocolate-chip-bread-best-easy-recipe/