Teresa's Recipes
Chocolate Chip Pumpkin Bread
Indulge in the warmth of autumn with this moist and rich Chocolate Chip Pumpkin Bread. The luscious pumpkin purée marries beautifully with the melty chocolate chips, creating a symphony of flavors in every bite. This bread is not just a treat, it's a celebration of fall!
Ingredients
- 1 3/4 cups All-purpose flour
- 1 teaspoon Baking soda
- 1/2 teaspoon Salt
- 2 teaspoons Pumpkin pie spice
- 1 cup Pumpkin puree
- 1/2 cup Vegetable oil
- 1/2 cup Granulated sugar
- 1/2 cup Brown sugar
- 2 Eggs
- 1 teaspoon Vanilla extract
- 1 cup Semi-sweet chocolate chips
Dietary Notes
- Servings: 10
- Dish Type: Dessert
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Calories: 320
- Fat: 15g
- Carbs: 42g
- Protein: 5g
- Sodium: 210mg
- Sugar: 25g
Instructions
- Preheat the oven to 350°F (180°C). Generously grease a 9x5-inch loaf pan and set aside.
- In a medium bowl, whisk together the all-purpose flour, baking soda, salt, and pumpkin pie spice. Set aside.
- In a large bowl, combine the pumpkin puree, vegetable oil, granulated sugar, brown sugar, eggs, and vanilla extract. Mix well until the ingredients are thoroughly combined and the mixture is smooth.
- Gradually add the dry ingredients to the wet ingredients. Mix gently until just combined, ensuring not to overmix as it can result in a denser bread.
- Fold in the chocolate chips, reserving a few to sprinkle on top of the batter.
- Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Sprinkle the reserved chocolate chips on top.
- Bake in the preheated oven for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
- Remove the bread from the oven and let it cool in the pan for 10 minutes. Afterward, transfer the bread to a wire rack to cool completely before slicing and serving.
Tips
- For an added crunch, consider adding some chopped walnuts to the batter.
- If you don't have pumpkin pie spice, you can make your own by combining cinnamon, nutmeg, ginger, and cloves.