Chocolate Chip Pumpkin Bread
Deliciously soft and moist chocolate chip pumpkin bread is packed with melty chocolate chips and warm fall spices. It's an easy fall pumpkin recipe perfect for breakfast, snacks, or dessert!
Servings: 12 slices
Calories: 348kcal
Ingredients
- 1 ¾ cups (219 g) all-purpose flour
- ¼ teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- ½ teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ¼ teaspoon ground cloves
- 1 ½ cups (300 g) granulated sugar
- ½ cup (109 g) vegetable oil
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 tablespoon molasses
- 1 can (15 ounces) pure pumpkin
- ⅓ cup orange juice
- 1 cup (182 g) semi-sweet chocolate chips, divided
Instructions
- Preheat oven to 350°F. Spray a 9×5-inch loaf pan with nonstick cooking spray or line with parchment paper, leaving a bit of overhang on the sides for easy removal.
- In a medium bowl, combine flour, baking powder, baking soda, kosher salt, cinnamon, nutmeg, ginger, and cloves. Whisk together until well combined. Set aside.
- In a large bowl, use a hand mixer on medium speed to beat together granulated sugar, vegetable oil, eggs, vanilla extract, molasses, pumpkin, and orange juice until smooth and fully incorporated.
- Add the dry ingredients to the wet mixture. Mix on low speed just until combined and no streaks of flour remain. Do not overmix.
- Using a spatula, gently fold in ¾ cup of chocolate chips until evenly distributed throughout the batter.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula. Top with the remaining chocolate chips.
- Bake for 75–85 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs but no wet batter.
- Let the bread cool in the pan for 15 minutes. Then, lift it out using the parchment paper and transfer to a wire rack to cool completely before slicing.
Nutrition
Serving: 1slice | Calories: 348kcal