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Easy Moist Pumpkin Chocolate Chip Bread Recipe

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A one-bowl, foolproof pumpkin bread that’s perfectly moist, studded with chocolate chips, and packed with warm fall spices. This easy recipe comes together in minutes and is a guaranteed crowd-pleaser for autumn gatherings.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour
  • 1 cup (200g) granulated sugar
  • ½ cup (100g) packed brown sugar
  • 1 can (15 oz or 425g) pumpkin puree (not pumpkin pie filling)
  • ½ cup (120ml) vegetable oil
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup (175g) semi-sweet chocolate chips

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9×5 inch loaf pan with parchment paper, leaving overhang on the long sides.
  2. In a large mixing bowl, whisk together pumpkin puree, vegetable oil, granulated sugar, and brown sugar until smooth. Add eggs one at a time, whisking well after each. Stir in vanilla extract.
  3. Sprinkle flour, pumpkin pie spice, baking soda, baking powder, and salt over the wet mixture. Fold gently with a rubber spatula until just combined (a few lumps are fine). Do not overmix.
  4. Fold in chocolate chips, reserving about 2 tablespoons for topping. Pour batter into prepared pan, spread evenly, and sprinkle reserved chips on top, pressing gently.
  5. Bake on middle rack for 55-65 minutes. At 50 minutes, check bread; if top is browning too quickly, tent loosely with foil. Bread is done when a toothpick inserted in center comes out clean or with a few moist crumbs.
  6. Cool in pan for 10 minutes, then lift out using parchment overhang and transfer to a cooling rack. Cool completely (1-2 hours) before slicing.

Notes

Use room temperature ingredients for best results. Do not overmix batter to avoid tough bread. Check baking soda and powder freshness for proper rise. Rotate pan halfway through baking for even browning. Cool completely before storing to prevent sogginess. Bread can be stored in an airtight container at room temperature for up to 4 days, or frozen for up to 3 months.

Nutrition

Keywords: pumpkin bread, chocolate chip bread, fall baking, easy pumpkin recipe, one bowl bread, moist pumpkin bread

Find it online: https://oracooks.com/easy-moist-pumpkin-chocolate-chip-bread-recipe/