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Chocolate Chip Pumpkin Bread

Quick Chocolate Chip Pumpkin Bread

Delicious Quick Chocolate Chip Pumpkin Bread recipe with step-by-step instructions.
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Prep Time 24 minutes
Cook Time 48 minutes
Total Time 1 hour 12 minutes
Servings: 4
Calories: 2400
Ingredients Method

Ingredients
  

For the dry mixture:
  • 1 1/4 cups all-purpose flour
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 tsp cinnamon powder
  • 1/2 tsp ground cloves
  • 1/2 tsp nutmeg
For the wet mixture:
  • 3 oz vegetable oil
  • 2 large eggs
  • 1 cup granulated sugar
  • 1 tsp vanilla extract
  • 1 cup pumpkin puree
For the chocolate chips:
  • 1 cup chocolate chips (for batter)
  • 1/4 cup chocolate chips (for topping)
For pan preparation:
  • oil spray

Method
 

  1. Begin by preheating your oven to 350°F (175°C). This ensures your oven is at the perfect temperature when you're ready to bake the loaf.
  2. In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, cinnamon powder, ground cloves, and nutmeg. Set this mixture aside. This will ensure the spices and leavening agents are well-distributed throughout your loaf.
  3. In a large mixing bowl, whisk together the vegetable oil, eggs, granulated sugar, vanilla extract, and pumpkin puree until smooth. Stir in 1 cup of chocolate chips. Gradually add the dry ingredient mixture from Step 2, mixing just until combined. Use a spatula to scrape the bottom and sides of the bowl, making sure the batter is well blended. I like to reserve a few chocolate chips from the cup for added texture on the inside, but that's just personal preference.
  4. Spray the sides and bottom of an 8" x 4" x 3" loaf pan generously with oil spray. Pour the pumpkin chocolate chip batter from Step 3 into the prepared pan and spread it evenly. Sprinkle 1/4 cup of chocolate chips evenly across the top for a beautiful finish.
  5. Place the loaf pan in the preheated oven and bake at 350°F (175°C) for 50-60 minutes. Insert a toothpick into the center; if it comes out clean (except for a little melted chocolate), the loaf is done. I like to let the loaf cool in the pan for 10-15 minutes before transferring to a cooling rack—this helps it firm up for perfect slices.