Description
Indulge in this moist and flavorful Chocolate Chip Pumpkin Bread, a delightful blend of pumpkin puree, warm spices, and rich chocolate chips. Perfect for breakfast, a snack, or dessert, this easy-to-make loaf is sure to become a fall favorite!
Ingredients
Scale
- 1 cup canned pumpkin puree
- 1/2 cup vegetable oil
- 1/2 cup unsweetened applesauce
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 3 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/2 teaspoon salt
- 1 cup semi-sweet chocolate chips
- 1/2 cup chopped walnuts or pecans (optional)
Instructions
- Preheat the oven to 350°F (175°C).
- In a large mixing bowl, combine the canned pumpkin puree, vegetable oil, and unsweetened applesauce.
- Add the granulated sugar and brown sugar, whisking until smooth (about 1-2 minutes).
- Crack in the eggs and pour in the vanilla extract, whisking until light and fluffy.
- In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, ground cinnamon, ground nutmeg, ground ginger, and salt.
- Gradually add the dry mixture to the wet ingredients in three parts, folding gently with a spatula.
- Once just incorporated, fold in the chocolate chips and optional nuts.
- Grease a 9×5-inch loaf pan or line it with parchment paper.
- Pour the batter into the prepared loaf pan, smoothing the top.
- Bake in the preheated oven for 60-70 minutes, checking for doneness with a toothpick.
- Remove from the oven and let cool in the pan for 10-15 minutes.
- Turn the bread out onto a wire rack to cool completely.
Notes
- For added flavor, consider adding a pinch of cloves or allspice to the dry ingredients.
- This bread can be stored in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
- Prep Time: 15 minutes
- Cook Time: 60-70 minutes