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Moist Chocolate Chip Pumpkin Bread: Best Fall Recipe

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This moist chocolate chip pumpkin bread is tender, flavorful, and loaded with melted chocolate and warm fall spices. It’s the perfect autumn treat that comes together in about 15 minutes of active work.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • 1 ½ teaspoons ground cinnamon
  • 1 cup (200g) granulated sugar
  • ½ cup (100g) packed light brown sugar
  • ½ cup (120ml) vegetable oil
  • 3 large eggs, at room temperature
  • 1 cup (240g) pure pumpkin puree
  • 1 teaspoon vanilla extract
  • 1 cup (175g) semi-sweet chocolate chips
  • 1 tablespoon all-purpose flour (for tossing with chocolate chips)

Instructions

  1. Preheat your oven to 350°F (175°C). Position the rack in the center of the oven. Line your 9×5-inch loaf pan with parchment paper, leaving some overhang on the long sides. Lightly grease the exposed sides with cooking spray or butter.
  2. In a medium bowl, whisk together the dry ingredients: 1 ¾ cups flour, 1 teaspoon baking soda, ½ teaspoon baking powder, ½ teaspoon salt, 2 teaspoons pumpkin pie spice, and 1 ½ teaspoons cinnamon. Whisk until evenly distributed.
  3. In a large bowl, combine the sugars and oil. Whisk together 1 cup granulated sugar, ½ cup brown sugar, and ½ cup vegetable oil until smooth.
  4. Add the eggs one at a time, whisking well after each addition. Then add the 1 cup pumpkin puree and 1 teaspoon vanilla extract. Whisk until fully combined.
  5. Pour the dry ingredients into the wet ingredients. Use a rubber spatula to fold them together gently. Stir just until no streaks of flour remain. A few small lumps are fine.
  6. In a small bowl, toss the 1 cup chocolate chips with 1 tablespoon flour. Gently fold the floured chocolate chips into the batter with a few quick strokes.
  7. Pour the batter into the prepared loaf pan. Use the spatula to spread it evenly. Tap the pan gently on the counter a few times to release air bubbles. Smooth the top.
  8. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs. If the top browns too quickly after 40 minutes, tent loosely with aluminum foil.
  9. Let the bread cool in the pan for 15 minutes. Then use the parchment overhang to lift it out and transfer to a wire rack. Let cool completely before slicing—at least 1 hour.

Notes

Room temperature ingredients matter. Don’t overmix the batter. Check for doneness with a thermometer (internal temp 200-205°F). Let cool completely before slicing. Use high-quality chocolate chips for best results.

Nutrition

Keywords: pumpkin bread, chocolate chip pumpkin bread, moist pumpkin bread, fall recipe, pumpkin recipe, quick bread, easy pumpkin bread

Find it online: https://zestynora.com/moist-chocolate-chip-pumpkin-bread-best-fall-recipe/