Description
This moist and flavorful pumpkin chocolate chip bread is the perfect fall treat. Packed with pumpkin puree and studded with melty chocolate chips, it’s a cozy and indulgent quick bread that’s sure to become a new family favorite.
Ingredients
– 1 3/4 cups all-purpose flour
– 1 teaspoon baking soda
– 1/2 teaspoon salt
– 1 1/2 teaspoons ground cinnamon
– 1/2 teaspoon ground ginger
– 1/4 teaspoon ground nutmeg
– 1/2 cup unsalted butter, softened
– 1 cup granulated sugar
– 2 large eggs
– 1 cup pumpkin puree
– 1 teaspoon vanilla extract
– 1 cup semi-sweet chocolate chips
Instructions
1. – Preheat the oven to 350°F. Grease a 9×5-inch loaf pan and set aside.
2. – In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, and nutmeg. Set aside.
3. – In a large bowl, beat the butter and sugar together until light and fluffy, about 2-3 minutes. Beat in the eggs one at a time, then stir in the pumpkin puree and vanilla extract.
4. – Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Fold in the chocolate chips.
5. – Pour the batter into the prepared loaf pan and smooth the top.
6. – Bake for 55-65 minutes, or until a toothpick inserted in the center comes out clean. Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
– For best results, use canned pumpkin puree, not pumpkin pie filling.
– Feel free to add chopped walnuts or pecans for extra texture and crunch.
– Store leftover bread in an airtight container at room temperature for up to 5 days.
- Prep Time: 15
- Cook Time: 60
- Category: Dessert
- Method: Baking
- Cuisine: American