This Pumpkin Chocolate Chip Bread is an easy one-bowl recipe that’s soft, moist, and filled with sweet pumpkin flavor, warm fall spices, and melty chocolate chips. It’s the perfect balance of comfort and indulgence, whether you enjoy a slice for breakfast, an afternoon snack, or a simple dessert with coffee or tea.
Preheat the oven to 350 F/180 C.Butter and lightly flour(or spray with baking spray) a 9 x 5 inch loaf pan.
In a large bowl, add both sugars and melted butter and whisk well to combine.
Whisk in the eggs, pumpkin puree, milk, and vanilla extract.
To the pumpkin mixture add the the flour, baking powder, baking soda, salt, ground ginger and pumpkin pie spice. Mix until the ingredients are just combined. Stir in the chocolate chips.Do not over mix.
Pour the batter into the prepared pan and spread evenly.Optionally sprinkle the top with mini chocolate chips.
Bake for about 55 - 65 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
Place the pan on a wire rack and let cool for about 10 minutes before removing loaf from pan.Slice and enjoy!
Notes
Use 100% pure pumpkin puree, not pumpkin pie filling. Blot excess liquid if the puree seems watery.
Do not overmix the batter, stir until just combined for a soft and tender crumb.
Start checking for doneness at 50 minutes, as ovens can vary. The bread is ready when a toothpick comes out with only a few moist crumbs.
Let the bread cool completely before slicing to avoid crumbling.
The provided nutritional information is an estimate per serving. Accuracy is not guaranteed.
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