Favorite Chocolate Chip Pumpkin Bread
Indulge in the cozy flavors of fall with this Favorite Chocolate Chip Pumpkin Bread, a moist and tender loaf bursting with warm spices and studded with rich, melty chocolate chips. Perfectly balancing the earthy sweetness of pure pumpkin puree with aromatic notes of cinnamon, nutmeg, and cloves, this recipe creates a bakery-quality treat right in your kitchen. Ready in just over an hour, this easy-to-make pumpkin bread is ideal for breakfast, dessert, or an afternoon snack. Whether served warm from the oven or enjoyed at room temperature, each bite delivers a delectable fusion of seasonal flavors and comforting textures. Plus, it’s a great make-ahead option, staying fresh and flavorful for days. Perfect for holiday breakfasts, fall gatherings, or simply satisfying your pumpkin spice cravings, this quick bread is a must-try!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons ground cinnamon
- 0.5 teaspoons ground nutmeg
- 0.25 teaspoons ground cloves
- 1 teaspoon baking soda
- 0.5 teaspoons baking powder
- 0.5 teaspoons salt
- 1.5 cups granulated sugar
- 0.5 cups vegetable oil
- 2 large eggs
- 1 cup pure pumpkin puree (not pumpkin pie filling)
- 1 teaspoon vanilla extract
- 1 cup semi-sweet chocolate chips
Instructions
Preheat your oven to 350°F (175°C). Lightly grease a 9x5-inch loaf pan or line it with parchment paper for easy removal.
In a medium-sized bowl, whisk together the all-purpose flour, ground cinnamon, ground nutmeg, ground cloves, baking soda, baking powder, and salt. Set aside.
In a large mixing bowl, combine the granulated sugar and vegetable oil. Whisk until smooth and well combined.
Add the eggs, one at a time, to the sugar and oil mixture, whisking well after each addition.
Stir in the pumpkin puree and vanilla extract. Mix until the batter is smooth and uniform.
Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix; the batter should remain slightly lumpy.
Fold in the semi-sweet chocolate chips, ensuring they are evenly distributed throughout the batter.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake in the preheated oven for 55-65 minutes, or until a toothpick inserted into the center of the bread comes out clean or with only a few moist crumbs attached.
Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Slice and serve warm or at room temperature. Store any leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Nutrition Facts
Calories |
3985 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 162.7 g | 209% | |
| Saturated Fat | 46.8 g | 234% | |
| Polyunsaturated Fat | 67.2 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 2822 mg | 123% | |
| Total Carbohydrate | 627.9 g | 228% | |
| Dietary Fiber | 27.1 g | 97% | |
| Total Sugars | 400.2 g | ||
| Protein | 52.6 g | 105% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 219 mg | 17% | |
| Iron | 20.3 mg | 113% | |
| Potassium | 940 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
