This pumpkin chocolate chip is flavorful, moist, and loaded with chocolate chips. It is incredibly easy to make, doesn’t need to have anything come to room temperature or chilled, and there aren’t multiple steps while preparing the recipe.
I found that I have a lot of these ingredients at home, so if you are a seasoned baker, you probably have everything in your cupboard and can get right to baking. Bonus points for this recipe: You will be able to eat up your melt-in-your-mouth pumpkin chocolate chip bread in just over an hour!
- 1–1/2 cups all-purpose flour, plus 1 tablespoon for coating chocolate chips
- 1 teaspoon pumpkin pie spice
- 1/4 teaspoon salt
- 1/2 teaspoon baking soda
- 1 cup granulated sugar
- 1 cup pumpkin puree
- 3/4 cup vegetable oil
- 2 eggs
- 1/2 teaspoon vanilla extract
- 1–1/4 cups semisweet chocolate chips, divided
1. Preheat your oven to 350 degrees. Grease your pan with the cooking spray, cut out a piece of parchment and line the bottom of the pan, spray just a bit more on top of the parchment. Set the pan aside.
2. Combine the dry ingredients (flour, pumpkin pie spice, salt, baking soda, and sugar) in a large bowl. Use your whisk and give it a quick stir to combine the ingredients.
3. Toss in the wet ingredients (pumpkin puree, vegetable oil, eggs, and vanilla extract.) Again, use your whisk to stir it all together until just combined. Set this bowl aside for a second.
4. Pour your chocolate chips into a small bowl with about a tablespoon of flour. Stir until the chocolate chips are coated. Scoop out the chocolate chips and add them to the mixture. Be sure to leave any extra flour behind and discard.
5. Gently stir the mixture so that the chocolate chips are interspersed throughout, but do not overmix. Pour the batter into the prepared pan. Sprinkle the remaining chocolate chips onto the top of the batter.
6. Place in the oven for 55-65 minutes, or until a toothpick is inserted into the center of the loaf and comes out clean.
7. Cool for about 10 minutes. Run a knife around the edge of the pan to loosen the edges from the pan. Once the bread has cooled in the pan you can flip the pan over and gently remove the bread from the pan.
Want to use up your holiday pumpkins? Substitute the same volume of fresh puree for canned puree.
Out of pumpkin pie spice? Simple combine 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground ginger, 1/8 teaspoon ground allspice, and 1/8 teaspoon ground nutmeg.
Recipe slightly adapted from Dinner at the Zoo.
- Category: Pumpkin bread, pumpkin chocolate chip bread
Keywords: Spiced pumpkin chocolate chip bread, pumpkin bread