Pumpkin Chocolate Chip Bread
This moist and flavorful Pumpkin Chocolate Chip Bread blends pumpkin purée, warm spices, and semisweet chocolate chips for the perfect autumn treat.
Servings
Ingredients
- 3¼ cups all-purpose flour
- 2 teaspoons ground cinnamon
- ½ teaspoon freshly grated nutmeg
- ½ teaspoon ground allspice
- ½ teaspoon ground ginger
- 2 teaspoons baking soda
- 2 teaspoons salt
- 1¾ cups canned pumpkin purée 15 oz can
- 1 cup vegetable oil
- 3 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- ⅔ cup water at room temperature
- 1½ cups 12 oz semisweet chocolate chips
Instructions
Prepare the Oven and Loaf Pans
- Preheat the oven to 350°F (175°C). Grease and flour two 9x5-inch loaf pans thoroughly to prevent sticking.
Mix the Dry Ingredients
- In a large mixing bowl, whisk together the all-purpose flour, cinnamon, nutmeg, allspice, ginger, baking soda, and salt. Set the mixture aside.
Combine the Wet Ingredients
- In a separate large bowl, whisk the pumpkin purée and vegetable oil until smooth. Add the granulated sugar and continue whisking to incorporate. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and water until evenly combined.
Add the Chocolate Chips
- Fold the semisweet chocolate chips into the wet mixture using a rubber spatula or wooden spoon.
Incorporate the Dry Ingredients
- Gradually add the dry ingredient mixture into the wet ingredients. Stir until just combined; do not overmix, as this may result in a dense texture.
Divide and Bake
- Evenly divide the batter between the prepared loaf pans. Place in the preheated oven and bake for 1 hour and 15 minutes to 1 hour and 30 minutes, or until a toothpick inserted into the center comes out clean (melted chocolate is fine, but no raw batter).
Cool Before Serving
- Transfer the pans to a wire cooling rack and allow the loaves to cool for 10 minutes in the pans. Then remove from the pans and let them cool completely on the wire rack before slicing and serving.
Notes
To adapt this recipe for a gluten-free diet, substitute the all-purpose flour with a 1:1 gluten-free baking flour blend that includes xanthan gum or similar binding agents. Ensure all other ingredients, such as the chocolate chips and spices, are certified gluten-free, as cross-contamination can occur in processing. Bake times may vary slightly—check for doneness using the toothpick method and adjust as needed.