Chocolate Chip and Pumpkin Bread
Tags: pumpkin, chocolate chip, bread, baking, dessert, breakfast
This pumpkin bread is moist and delicious, and the chocolate chips add a wonderful flavor. It's great for breakfast or dessert.
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground allspice
- 1 cup vegetable oil
- 1 cup granulated sugar
- 1/2 cup packed brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 (15 ounce) can pumpkin puree
- 1 cup semisweet chocolate chips
Created by: David
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Instructions
- Preheat oven to degrees F (degrees C).
- Grease and flour a x5 inch loaf pan.
- In a large bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves, ginger, and allspice.
- In a separate bowl, whisk together the vegetable oil, granulated sugar, brown sugar, eggs, and vanilla extract.
- Stir in the pumpkin puree until well combined.
- Add the wet ingredients to the dry ingredients and mix until just combined.
- Do not overmix.
- Fold in the chocolate chips.
- Pour the batter into the prepared loaf pan.
- Bake for -minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the bread cool in the pan for minutes before transferring it to a wire rack to cool completely.
Recipe Notes & Tips
For a richer flavor, you can add 1/2 cup of chopped pecans or walnuts to the batter along with the chocolate chips. This bread can be stored at room temperature for up to 3 days, or in the refrigerator for up to a week.