Pumpkin Chocolate Chip Bread (Printable Version)
# What You'll Need:
→ Dry Ingredients
01 -
1 3/4 cups all-purpose flour
02 -
1 teaspoon baking soda
03 -
1/2 teaspoon salt
04 -
1 cup semi-sweet chocolate chips
→ Wet Ingredients
05 -
2 large eggs, room temperature
06 -
1 cup pumpkin puree (100% pure, not pie filling)
07 -
1/2 cup vegetable oil (or neutral oil)
08 -
1 teaspoon pure vanilla extract
→ Sugars
09 -
1/2 cup dark brown sugar, packed
10 -
1/4 cup granulated sugar
# Step-by-Step Directions:
01 -
Spray a 9-inch loaf pan with baking spray and line with parchment paper for easy removal.
02 -
In a medium bowl, whisk together flour, baking soda, and salt until combined.
03 -
In a separate large bowl, whisk eggs, pumpkin puree, oil, vanilla, brown sugar, and granulated sugar until smooth.
04 -
Gradually add dry ingredients to wet ingredients, stirring until just combined. Avoid over-mixing.
05 -
Toss chocolate chips with a tablespoon of flour to prevent sinking. Gently fold into batter.
06 -
Pour batter into prepared pan, sprinkle additional chocolate chips on top. Bake at 350°F (175°C) for about 60 minutes or until a toothpick comes out clean or with moist crumbs. Cover with foil halfway if browning too fast.
07 -
Allow bread to cool in pan for 15 minutes, then remove and cool completely before slicing.
# Helpful Notes:
01 -
To prevent toughness, do not over-mix the batter and remove bread from oven as soon as a toothpick tests clean or with moist crumbs.