Pumpkin Chocolate Chip Bread
This is my favorite Pumpkin Chocolate Chip Bread recipe! It has the perfect amount of that pumpkin and autumn spice flavor, just enough chocolate chips, and it’s oh so moist and tender. It’s a fall must!
1 1/2 cups (213g) all-purpose flour(scoop and level to to measure)
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1/8 tsp ground cloves
- 3/4 cup semi-sweet chocolate chips
- 3/4 cup (160g) granulated sugar
- 1/2 cup (110g) packed light brown sugar
- 1/4 cup (56g) unsalted butter, melted
- 1/4 cup (60ml) vegetable or canola oil
- 2 large eggs (preferably room temperature)
- 1 cup (248g) canned pumpkin
- 1/3 cup (80ml) apple juice (preferably room temperature)
- 1 tsp vanilla extract
Preheat oven to 350 degrees. Spray a 9 by 5-inch loaf pan with non-stick cooking spray, set aside.
In large mixing bowl whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves. Mix in chocolate chips.
Make a well in center of flour mixture then set aside.
In a separate medium mixing bowl whisk together granulated sugar, brown sugar, melted butter and vegetable oil.
Add in eggs then whisk until blended. Add in pumpkin, apple juice and vanilla and whisk until well combined.
Pour pumpkin mixture into well in flour mixture and fold and stir with a rubber spatula just until combined. Pour into prepared loaf pan.
Bake in preheated oven until toothpick inserted into center comes out practically clean (a moist crumb or two is fine, but no batter), about 55 – 60 minutes.
Cool in pan for about 5 minutes then run a knife around edges of loaf to ensure it’s loose. Invert onto a wire rack then turn upright.
Cool on wire rack about 30 minutes then transfer to an airtight container to cool completely. Note that it’s even better the second day.
Recipe source: Cooking Classy