Pumpkin Bread with Mini Chocolate Chips
Indulge in the comforting flavors of fall with this Pumpkin Bread with Mini Chocolate Chips, a moist and flavorful treat that combines the warmth of classic pumpkin spice with bursts of melty chocolate goodness. Perfectly spiced with cinnamon, nutmeg, ginger, and cloves, this quick bread is made irresistibly tender with the addition of pumpkin puree and a duo of sugars for the perfect balance of sweetness. Mini chocolate chips are folded into the batter for delightful pockets of chocolate in every bite, making this bread as decadent as it is cozy. Ready in just over an hour, this easy-to-make loaf is perfect for breakfast, dessert, or as a snack with your favorite cup of coffee. Whether you’re baking for the holidays or enjoying a quiet afternoon at home, this pumpkin chocolate chip bread is guaranteed to be a hit!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1 teaspoon Baking soda
- 0.5 teaspoon Salt
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Ground nutmeg
- 0.5 teaspoon Ground ginger
- 0.25 teaspoon Ground cloves
- 1 cup Pumpkin puree
- 1 cup Granulated sugar
- 0.5 cup Light brown sugar, packed
- 0.5 cup Vegetable oil
- 2 Large eggs
- 1 teaspoon Vanilla extract
- 0.75 cup Mini chocolate chips
- Non-stick cooking spray or butter (for the pan)
Instructions
Preheat your oven to 350°F (175°C). Lightly grease a 9x5-inch loaf pan with non-stick cooking spray or butter.
In a medium mixing bowl, whisk together the all-purpose flour, baking soda, salt, ground cinnamon, nutmeg, ginger, and cloves. Set aside.
In a large mixing bowl, combine the pumpkin puree, granulated sugar, brown sugar, and vegetable oil. Stir until smooth.
Add the eggs and vanilla extract to the wet mixture and whisk until fully incorporated.
Gradually fold the dry ingredients into the wet ingredients, being careful not to overmix. The batter should be thick and smooth.
Gently fold in the mini chocolate chips until evenly distributed.
Pour the batter into the prepared loaf pan and spread it evenly with a spatula.
Bake in the preheated oven for 50-55 minutes, or until a toothpick inserted into the center of the bread comes out clean or with just a few moist crumbs.
Remove the pan from the oven and let the pumpkin bread cool in the pan for 10-15 minutes. Then, transfer the bread onto a wire rack to cool completely before slicing and serving.
Enjoy the pumpkin bread 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 |
3515 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 141.4 g | 181% | |
| Saturated Fat | 30.9 g | 154% | |
| Polyunsaturated Fat | 69.1 g | ||
| Cholesterol | 377 mg | 126% | |
| Sodium | 2646 mg | 115% | |
| Total Carbohydrate | 548.8 g | 200% | |
| Dietary Fiber | 19.5 g | 70% | |
| Total Sugars | 339.8 g | ||
| Protein | 44.0 g | 88% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 310 mg | 24% | |
| Iron | 20.0 mg | 111% | |
| Potassium | 1051 mg | 22% | |
*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.
