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Pumpkin Chocolate Chip Bread

Moist Pumpkin Chocolate Chip Bread for Cozy Fall Mornings

This Moist Pumpkin Chocolate Chip Bread is perfect for fall, combining pumpkin and chocolate chips for a cozy treat.
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Prep Time 15 minutes
Cook Time 50 minutes
Cooling Time 10 minutes
Total Time 1 hour 15 minutes
Servings: 10 slices
Course: Desserts
Cuisine: American
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 1 cup Granulated Sugar Substitution with brown sugar will add a deeper flavor.
  • 1/2 cup Butter Can be substituted with coconut oil or vegan butter for a lighter option.
  • 2 large Eggs Flax eggs can be used for a vegan alternative.
  • 1 teaspoon Vanilla Extract Almond extract can work as an alternative.
  • 1 cup Canned Pumpkin Fresh pumpkin puree is also suitable.
  • 2 cups All-Purpose Flour Gluten-free flour blends can be used.
  • 1 teaspoon Baking Powder Fresh versions yield the best results.
  • 1 teaspoon Baking Soda Fresh versions yield the best results.
  • 1/2 teaspoon Salt Balances sweetness.
  • 1 teaspoon Ground Cinnamon Adjust based on taste.
  • 1/4 teaspoon Ground Cloves Adjust based on taste.
  • 1/4 teaspoon Ground Nutmeg Adjust based on taste.
  • 1/2 cup Milk Non-dairy options can be used.
  • 1 cup Chocolate Chips Dark chocolate or butterscotch chips can be alternatives.
Optional Add-Ins
  • 1/2 cup Nuts or Dried Fruits Optional for adding texture.
  • 1 teaspoon Pumpkin Pie Spice Optional for extra spiced flavor.

Equipment

  • Loaf pans
  • mixing bowls
  • Whisk
  • spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare loaf pans with parchment paper and cooking spray.
  2. Cream together granulated sugar and softened butter in a large bowl until light and fluffy, about 2-3 minutes. Add eggs one at a time, then incorporate vanilla extract and canned pumpkin.
  3. In another bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, cloves, and nutmeg until evenly mixed.
  4. Gradually add the dry ingredients to the wet mixture, alternating with milk, until just combined.
  5. Fold in the chocolate chips gently, ensuring they are evenly distributed.
  6. Pour the batter into greased loaf pans and bake for 45-55 minutes or until a toothpick comes out clean.
  7. Allow to cool in pans for 10 minutes, then transfer to wire racks to cool completely.

Nutrition

Serving: 1sliceCalories: 220kcalCarbohydrates: 31gProtein: 3gFat: 10gSaturated Fat: 6gCholesterol: 35mgSodium: 160mgPotassium: 150mgFiber: 1gSugar: 15gVitamin A: 300IUVitamin C: 1mgCalcium: 30mgIron: 1mg

Notes

Store in an airtight container for up to 5 days at room temperature. Refrigerate for up to 10 days or freeze for up to 3 months.

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