Description
This moist and chocolatey pumpkin bread is an easy fall recipe that fills your home with the delightful aroma of autumn.
Ingredients
Dry Ingredients
- 2 cups all purpose flour (the base of the loaf)
- 1 teaspoon baking soda (helps it rise)
- 1 teaspoon baking powder (helps it rise)
- 1/2 teaspoon salt (enhances flavor)
- 1 teaspoon pumpkin pie spice (cozy fall flavor)
Wet Ingredients
- 2 large eggs (for structure)
- 1/2 cup vegetable oil (keeps it moist)
- 1/2 cup brown sugar (sweetness and caramel note)
- 1/2 cup granulated sugar (sweetness)
- 1 teaspoon vanilla extract (enhances flavor)
- 1 cup pumpkin puree (use pure pumpkin)
Chocolate Chips
- 1 cup semi sweet chocolate chips (for sweetness and chocolate flavor)
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease a 9×5 loaf pan and line it with parchment paper for easy lifting.
- In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and pumpkin pie spice.
- In a large bowl, whisk together the eggs, oil, both sugars, vanilla, and pumpkin puree until smooth and glossy.
- Add the dry ingredients into the wet mixture and stir until just combined, making sure not to overmix.
- Fold in most of the chocolate chips and sprinkle a small handful on top of the batter.
Baking
- Pour the batter into the prepared loaf pan and bake for 55 to 65 minutes, checking for doneness with a toothpick.
- If the top is browning too quickly, loosely cover it with foil for the last 10 to 15 minutes.
Cooling
- Once baked, cool in the pan for 15 minutes before transferring to a rack. Let it cool for at least 30 minutes before slicing.
Notes
To maintain the moisture of the bread, use vegetable oil instead of butter, and do not overmix the batter. Store leftover bread tightly wrapped at room temperature for optimal freshness.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Breakfast, Dessert, Snack
- Cuisine: American, Fall