Chocolate Chip Pumpkin Bread – The Ultimate Fall Treat!
Ingredients You’ll Need:
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon salt
- 1 cup pumpkin puree (not pumpkin pie filling)
- 1 cup granulated sugar (or brown sugar for a richer flavor)
- ½ cup vegetable oil (or melted coconut oil)
- 2 large eggs
- 1 teaspoon vanilla extract
- ¾ cup chocolate chips (semi-sweet or dark)
- Optional: ½ cup chopped walnuts or pecans for crunch
How to Make Chocolate Chip Pumpkin Bread:
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and line a 9x5-inch loaf pan with parchment paper.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
- Combine Wet Ingredients: In a separate large bowl, whisk together the pumpkin puree, sugar, oil, eggs, and vanilla extract until smooth and well-blended.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix!
- Fold in the Chocolate Chips: Gently fold in the chocolate chips (and nuts if using), ensuring they are evenly distributed throughout the batter.
- Pour and Bake: Pour the batter into the prepared loaf pan and smooth the top with a spatula. For an extra chocolatey touch, sprinkle a few additional chocolate chips on top of the batter.
- Bake: Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center of the loaf comes out clean (a few moist crumbs are okay, but no wet batter!).
- Cool and Slice: Allow the bread to cool in the pan for 10-15 minutes, then transfer it to a wire rack to cool completely before slicing.
