Description

Soft, moist, and packed with warm pumpkin spice and gooey chocolate chips — this Pumpkin Chocolate Chip Bread is the ultimate fall bake for cozy mornings and sweet snacks!

Ingrédients

Multiplier les quantités

1 ¾ cups all-purpose flour
1 tsp baking soda
½ tsp baking powder
½ tsp salt
1 ½ tsp pumpkin pie spice
1 tsp ground cinnamon
1 cup pumpkin purée (not pumpkin pie filling)
½ cup vegetable oil
2 large eggs
¾ cup granulated sugar
½ cup brown sugar, packed
1 tsp vanilla extract
¾ cup semi-sweet chocolate chips
¼ cup mini chocolate chips (optional for topping)

Mode cuisine Empêcher la mise en veille de votre écran

Préparation

Preheat oven to 350°F (177°C). Grease a 9×5-inch loaf pan or line it with parchment paper for easy removal.
In a large bowl, whisk together pumpkin purée, oil, eggs, both sugars, and vanilla until smooth and well combined.
Add flour, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon. Stir gently until just combined — do not overmix to keep the loaf tender.
Fold in the chocolate chips gently. (Tip: Toss chips in a tablespoon of flour before adding to prevent them from sinking.)
Pour batter into the prepared loaf pan and sprinkle extra mini chocolate chips on top. Bake for 55–65 minutes, or until a toothpick inserted in the center comes out mostly clean.
Cool in the pan for 10 minutes before transferring to a wire rack to cool completely. Slice and enjoy your rich, chocolatey pumpkin bread!

Notes

For best results, store the bread tightly wrapped at room temperature for up to 3 days or refrigerate for up to a week. It also freezes beautifully — just slice before freezing for easy grab-and-go portions.

Temps de préparation: 15 minutes
Temps de cuisson: 1 hour
Catégorie: Breakfast
Méthode: Baked
Cuisine: American

Valeurs nutritionnelles

Taille d’une portion: 1 slice
Calories: 270
Sucres: 21g
Sodium: 210mg
Matières grasses: 13g
Acides gras saturés: 6g
Acides gras insaturés: 6g
Acides gras trans: 0g
Glucides: 36g
Fibres: 1g
Protéines: 3g
Cholestérol: 35mg