Pumpkin Chocolate Chip Loaf
Infuse the warm flavors of fall into your kitchen with this irresistibly moist Pumpkin Chocolate Chip Loaf! This quick bread combines the earthy richness of real pumpkin puree with a medley of aromatic spices like cinnamon, nutmeg, and ginger, creating a perfectly spiced base that's studded with decadent bursts of melty chocolate chips. In just 15 minutes of prep time, you'll have a thick, luscious batter ready to bake into a golden, tender loaf perfect for breakfast, dessert, or an afternoon treat. The 9x5-inch loaf pan ensures the bread rises beautifully, while the velvety pumpkin and chocolate pairing guarantees every slice is a flavor-packed bite of seasonal indulgence. Serve it warm or chilled, and enjoy this autumn-inspired classic that keeps beautifully for days. Perfect for fall gatherings or cozy moments at home, this Pumpkin Chocolate Chip Loaf hits all the right notes for seasonal cravings!
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Recipe Information
Ingredients
- 1.75 cups all-purpose flour
- 1 cup granulated sugar
- 0.5 cup brown sugar, packed
- 1 cup pumpkin puree (unsweetened)
- 0.5 cup vegetable oil
- 2 eggs
- 1 teaspoon vanilla extract
- 1.5 teaspoons ground cinnamon
- 0.5 teaspoon ground nutmeg
- 0.25 teaspoon ground ginger
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 0.5 teaspoon salt
- 1 cup chocolate chips
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line the bottom with parchment paper for easy removal.
In a large mixing bowl, combine the all-purpose flour, granulated sugar, brown sugar, ground cinnamon, ground nutmeg, ground ginger, baking soda, baking powder, and salt. Whisk together until well blended.
In a separate medium bowl, mix the pumpkin puree, vegetable oil, eggs, and vanilla extract until smooth.
Add the wet ingredients to the dry ingredients and stir until just combined. Be careful not to overmix; the batter should be thick.
Gently fold in the 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 comes out clean (a few melted chocolate streaks are okay).
Remove the loaf from the oven and let it cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely before slicing.
Slice and serve the Pumpkin Chocolate Chip Loaf. Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Nutrition Facts
Calories |
4160 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 184.5 g | 237% | |
| Saturated Fat | 58.5 g | 292% | |
| Polyunsaturated Fat | 69.4 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 3098 mg | 135% | |
| Total Carbohydrate | 633.5 g | 230% | |
| Dietary Fiber | 27.4 g | 98% | |
| Total Sugars | 429.1 g | ||
| Protein | 47.6 g | 95% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 356 mg | 27% | |
| Iron | 22.5 mg | 125% | |
| Potassium | 2359 mg | 50% | |
*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.
