Description
This pumpkin bread with chocolate chips is a cozy and indulgent treat perfect for the fall season. The moist, spice-infused bread is studded with melty chocolate chips, creating a delightful contrast of flavors and textures.
Ingredients
– 1 3/4 cups all-purpose flour
– 1 teaspoon baking soda
– 1/2 teaspoon salt
– 1 1/2 teaspoons ground cinnamon
– 1/2 teaspoon ground ginger
– 1/4 teaspoon ground nutmeg
– 1/8 teaspoon ground cloves
– 3/4 cup granulated sugar
– 1/2 cup unsalted butter, softened
– 2 large eggs
– 1 cup canned pumpkin puree
– 1 teaspoon vanilla extract
– 1 cup semi-sweet chocolate chips
Instructions
1. – Preheat the oven to 350°F (177°C). Grease a 9×5-inch loaf pan.
2. – In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, nutmeg, and cloves.
3. – In a large bowl, beat the sugar and butter together until light and fluffy, about 2-3 minutes. Beat in the eggs one at a time, then stir in the pumpkin puree and vanilla extract.
4. – Gradually add the dry ingredients to the wet ingredients and mix until just combined. Fold in the chocolate chips.
5. – Pour the batter into the prepared loaf pan and bake for 55-65 minutes, or until a toothpick inserted in the center comes out clean.
6. – Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
– For a sweeter bread, increase the sugar to 1 cup.
– Try using a combination of milk and dark chocolate chips for a more complex flavor.
– Wrap leftover bread tightly and store at room temperature for up to 5 days, or in the freezer for up to 3 months.
- Prep Time: 15
- Cook Time: 55
- Category: Dessert
- Method: Baking
- Cuisine: American