Description
This delicious pumpkin chocolate chip bread is perfect for fall! It is moist, flavorful, and easy to make.
Ingredients
Scale
- 1 cup canned pumpkin puree
- 1 ½ cups all-purpose flour
- ½ cup unsweetened cocoa powder
- ¾ cup granulated sugar
- ¾ cup brown sugar
- 1 tsp baking soda
- 1 tsp baking powder
- ½ tsp salt
- 2 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground ginger
- ½ cup vegetable oil (or melted butter)
- 2 large eggs
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat your oven to 350°F (175°C) and grease two 9×5-inch loaf pans.
- In a bowl, whisk together flour, cocoa powder, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger.
- In another bowl, combine pumpkin puree, granulated sugar, brown sugar, vegetable oil, and eggs until smooth.
- Gently fold the dry ingredients into the wet mixture until just combined. Avoid overmixing.
- Fold in chocolate chips before dividing the batter into prepared pans.
- Bake for 60-70 minutes or until a toothpick inserted comes out clean but slightly moist.
- Cool in pans for 10 minutes before transferring to wire racks.
Notes
- This bread can be stored in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
- It also freezes well; wrap in plastic wrap and foil, and freeze for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 70 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 20g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg