Chocolate Chip Pumpkin Bread (Ready-to-Print Version)
Moist pumpkin loaf with warm spice flavors and melty chocolate chips for a delicious seasonal treat.
# What You’ll Need:
→ Dry Ingredients
01 -
2 cups all-purpose flour
02 -
1 teaspoon baking powder
03 -
1/2 teaspoon baking soda
04 -
1/2 teaspoon salt
05 -
1 teaspoon ground cinnamon
06 -
1/2 teaspoon ground cloves
07 -
1/2 teaspoon ground nutmeg
→ Wet Ingredients
08 -
120 milliliters vegetable oil (corn, canola or neutral)
09 -
2 large eggs
10 -
1 teaspoon vanilla extract
11 -
1 cup canned pumpkin puree
→ Sweeteners and Mix-ins
12 -
1 cup granulated sugar
13 -
3/4 cup semi-sweet chocolate chips
→ For Baking
14 -
Oil spray for greasing loaf pan
# Step-by-Step Guide:
01 -
In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, cinnamon, cloves, and nutmeg until evenly combined.
02 -
In a separate bowl, beat the eggs, then add vegetable oil, granulated sugar, vanilla extract, and pumpkin puree. Mix until smooth.
03 -
Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Avoid overmixing to maintain a tender crumb.
04 -
Carefully fold the semi-sweet chocolate chips into the batter, distributing evenly throughout.
05 -
Spray a standard 9x5 inch loaf pan with oil spray. Pour the batter into the pan and smooth the top. Bake in a preheated oven at 350°F (177°C) for 50 to 60 minutes. Test doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs.
06 -
Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely. Slice and enjoy.
# Handy Tips:
01 -
For mini loaves, fill pans two-thirds full and bake for approximately 35 minutes, checking doneness with a toothpick.
02 -
Use pumpkin pie spice (1 1/2 teaspoons) as a substitute for cinnamon, cloves, and nutmeg.