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Pumpkin Chocolate Chip Bread Recipe

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3.9 from 61 reviews

This moist and flavorful pumpkin chocolate chip bread combines the warm spices of pumpkin pie spice with sweet chocolate chips for a perfect fall treat. Easy to make and full of comforting flavors, this bread is perfect for breakfast, snacks, or dessert.

  • Total Time: 1 hour 10 minutes
  • Yield: 12 slices

Ingredients

Dry Ingredients

  • 1 ½ cups all-purpose flour
  • 2 teaspoons pumpkin pie spice
  • ½ teaspoon baking soda
  • ½ teaspoon salt

Wet Ingredients

  • 2 large eggs, room temperature
  • ½ cup granulated sugar
  • ½ cup dark brown sugar
  • 1 ¼ cups canned pumpkin puree
  • ½ cup avocado oil

Add-ins

  • ¾ cup chocolate chips

Instructions

  1. Preheat the oven: Preheat your oven to 350°F (175°C) and generously coat a 9×5-inch loaf pan with nonstick cooking spray to ensure the bread does not stick.
  2. Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, pumpkin pie spice, baking soda, and salt until evenly combined. Set this bowl aside.
  3. Combine wet ingredients: In a large bowl, whisk the eggs, granulated sugar, and dark brown sugar until the mixture is smooth and well combined. Next, add the canned pumpkin puree and avocado oil, continuing to whisk until fully blended.
  4. Incorporate dry ingredients and chocolate chips: Gently fold the dry ingredient mixture into the wet ingredients using a rubber spatula. Fold only until a few streaks of flour remain to avoid overmixing. Then fold in the chocolate chips until just combined.
  5. Prepare for baking: Scrape the batter into the prepared loaf pan, spreading it evenly.
  6. Bake the bread: Place the pan in the preheated oven and bake for 60 to 65 minutes. Check doneness by inserting a cake tester or toothpick into the center; it should come out clean when the bread is done.
  7. Cool and serve: Remove the bread from the oven and allow it to cool completely on a wire rack before removing it from the pan and slicing to serve.

Notes

  • For best results, use room temperature eggs to ensure an even batter.
  • You can substitute avocado oil with any neutral oil like vegetable or canola oil if desired.
  • The bread keeps well stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
  • Freezing the bread after baking is also possible; wrap tightly and freeze for up to 3 months.
  • Adding chopped nuts like walnuts or pecans can add extra texture and flavor.
  • Author: Daisy
  • Prep Time: 10 minutes
  • Cook Time: 1 hour
  • Category: Quick Bread
  • Method: Baking
  • Cuisine: American

Find it online: https://dishiary.com/pumpkin-chocolate-chip-bread-recipe/