Description
This pumpkin chocolate chip bread is a tender loaf of lightly spiced bread made with pumpkin puree and plenty of chocolate chips. A one-bowl recipe that takes just minutes to put together and results in a moist, flavorful dessert everyone will love.
Ingredients
1 1/2 cups all-purpose flour, plus more for coating chocolate chips
1 teaspoon pumpkin pie spice
1/4 teaspoon salt
1/2 teaspoon baking soda
1 cup granulated sugar
1 cup pumpkin puree
3/4 cup vegetable oil
2 eggs
1/2 teaspoon vanilla extract
1 1/4 cups semisweet chocolate chips, divided use
Cooking spray
Instructions
1. Preheat the oven to 350°F. Coat an 8″ x 4″ loaf pan with cooking spray and line the bottom with parchment paper.
2. Place the flour, pumpkin pie spice, salt, and baking soda in a large bowl; whisk to combine.
3. Add the sugar, pumpkin puree, vegetable oil, eggs, and vanilla extract to the flour mixture. Stir until just combined.
4. Toss 1 cup of the chocolate chips with 1 tablespoon of flour, then stir them into the batter.
5. Pour the batter into the prepared loaf pan and sprinkle the remaining 1/4 cup of chocolate chips over the top.
6. Bake for 55–65 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
7. Cool the bread in the pan for 10 minutes, then run a thin knife along the sides to loosen.
8. Let the bread cool completely in the pan before inverting, slicing, and serving.
Notes
Tossing chocolate chips in flour prevents them from sinking to the bottom of the loaf.
Decorate the top with extra chocolate chips for a beautiful finish—just be sure to let them set before removing the bread from the pan.
Always use pumpkin puree, not pumpkin pie filling, for best results.