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Chocolate Chip Pumpkin Bread

A delightful combination of rich pumpkin flavor and semi-sweet chocolate chips, this Chocolate Chip Pumpkin Bread is the ultimate treat for autumn gatherings, perfect for breakfast or an afternoon snack.
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Prep Time 15 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 35 minutes
Servings: 10 slices
Course: Breakfast, Dessert, Snack
Cuisine: American, Fall
Calories: 250
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 ¾ cups all-purpose flour Consider using a high-quality brand like King Arthur Flour for the best results.
  • ¼ teaspoon baking powder This will give your bread a slight lift.
  • 1 teaspoon baking soda Essential for leavening, helping your bread rise.
  • ½ teaspoon kosher salt Enhances the flavors of the ingredients.
  • ½ teaspoon ground cinnamon A fall staple that adds warmth.
  • ½ teaspoon ground nutmeg Complements the pumpkin quite nicely.
  • ¼ teaspoon ground ginger Adds a zesty kick that brightens the flavor.
  • ¼ teaspoon ground cloves Imparts a lovely depth of taste.
Wet Ingredients
  • 1 ½ cups granulated sugar For sweetness; you can adjust this to taste.
  • ½ cup vegetable oil Keeps the bread moist; feel free to substitute with applesauce for a healthier version.
  • 2 large eggs, room temperature Ensures proper mixing and texture.
  • 1 teaspoon vanilla extract Adds warmth and enhances sweetness.
  • 1 tablespoon molasses Lends a rich color and flavor depth.
  • 1 can (15 ounces) pure pumpkin Make sure it’s pure pumpkin, not pumpkin pie filling.
  • ⅓ cup orange juice Adds freshness and balances the sweetness.
  • 1 cup semi-sweet chocolate chips, divided Because who can say no to chocolate?

Method
 

Preparation
  1. Preheat the Oven: Set your oven to 350°F (175°C). Spray a 9×5-inch loaf pan with nonstick cooking spray or line it with parchment paper, leaving a bit of overhang on the sides for easy removal.
  2. Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, kosher salt, cinnamon, nutmeg, ginger, and cloves until well combined.
  3. Mix the Wet Ingredients: In a large bowl, use a hand mixer on medium speed to beat together the granulated sugar, vegetable oil, eggs, vanilla extract, molasses, pumpkin, and orange juice until smooth and fully incorporated (about 2-3 minutes).
  4. Combine Wet and Dry Mixtures: Gently add the dry ingredients to the wet mixture. Mix on low speed just until combined, being careful not to overmix—lumps are okay!
  5. Fold in Chocolate Chips: Using a spatula, gently fold in ¾ cup of chocolate chips until they are evenly distributed throughout the batter.
  6. Prepare for Baking: Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Sprinkle the remaining chocolate chips on top.
  7. Bake: Place the loaf pan in the preheated oven and bake for 75 to 85 minutes. A toothpick inserted in the center should come out with a few moist crumbs.
  8. Cool: Let the bread cool in the pan for 15 minutes. Then, carefully lift it out using the parchment paper and transfer it to a wire rack to cool completely before slicing.

Notes

Store your Chocolate Chip Pumpkin Bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly and freeze for up to 3 months. This bread is delicious on its own or slathered with butter.