Description

A moist, deeply spiced pumpkin bread packed with gooey chocolate chips. This forgiving, one-bowl recipe requires minimal cleanup and uses simple pantry staples for a perfect autumn treat.

Ingredients

Scale

2 cups (250g) all-purpose flour
1 cup (240g) pumpkin puree (not pie filling)
1/2 cup (120ml) vegetable oil
2 large eggs
3/4 cup (150g) granulated sugar
2 teaspoons pumpkin pie spice
1 teaspoon baking soda
1/2 teaspoon salt
1 cup (170g) chocolate chips (semi-sweet or milk)
1 teaspoon vanilla extract (optional)

Instructions

Preheat oven to 350°F (175°C). Grease a 9×5 inch loaf pan with butter or cooking spray.
In a large mixing bowl, whisk together the vegetable oil, eggs, and pumpkin puree until smooth. Add vanilla extract if using.
Add the sugar, flour, baking soda, pumpkin pie spice, and salt to the wet mixture.
Mix gently with a fork or whisk just until the flour disappears. The batter should be thick and lumpy; do not overmix.
Fold in the chocolate chips (and nuts if using).
Pour the batter into the prepared loaf pan and smooth the top.
Bake for 50-60 minutes. Check at 50 minutes by inserting a toothpick into the center; it should come out clean or with moist crumbs. If the top browns too quickly, tent with foil.
Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely (at least 30 minutes) before slicing.

Notes

Use canned pumpkin puree, not pumpkin pie filling. Measure flour by spooning it into the cup and leveling it off to avoid dense bread. The bread keeps well at room temperature for 3 days or can be frozen for up to 3 months.

Prep Time: 10 minutes
Cook Time: 50-60 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 slice (1/10 of the
Calories: 220
Sugar: 18
Sodium: 250
Fat: 10
Saturated Fat: 3
Carbohydrates: 32
Fiber: 2
Protein: 4

Keywords: pumpkin bread, chocolate chip bread, fall baking, easy bread recipe, one bowl baking, pumpkin dessert, autumn recipes