Moist Pumpkin Chocolate Chip Bread
A soft, incredibly moist fall loaf packed with cozy spices and melty semi-sweet chocolate. This homemade version uses vegetable oil and two types of sugar for the perfect tender crumb.
Ingredients
- 1 1/2 cups all-purpose flour plus 1/4 cup reserved for coating chips
- 1 tsp baking soda check expiration date
- 2 tsp ground cinnamon
- 3/4 tsp pumpkin pie spice up to 1 tsp based on preference
- 1/2 tsp salt
- 2 large eggs room temperature
- 3/4 cup granulated sugar
- 1/2 cup light brown sugar packed
- 1 1/2 cups pumpkin puree pure puree, not pie filling
- 1/2 cup vegetable oil
- 1/2 tsp vanilla extract
- 1/4 cup milk
- 1 cup semi-sweet chocolate chips plus extra for topping
Instructions
- Preheat oven to 350°F and grease a 9x5-inch loaf pan. Line with parchment paper for easy removal.
- In a large bowl, whisk together 1 1/2 cups flour, baking soda, cinnamon, pumpkin pie spice, and salt.
- In a separate bowl, whisk eggs and both sugars until smooth. Add pumpkin puree, oil, vanilla, and milk; whisk until well combined.
- Gently fold the wet ingredients into the dry ingredients using a rubber spatula. Mix only until flour streaks disappear; do not overmix.
- Toss chocolate chips with the reserved 1/4 cup of flour in a small bowl. Gently fold the coated chips into the batter.
- Pour batter into the prepared pan. Top with extra chocolate chips. Bake for 65–75 minutes, or until a toothpick comes out clean.
- Cool in the pan for 15 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
Store at room temperature for 3-4 days or freeze for up to 3 months. If the top browns too quickly, tent with foil during the last 15 minutes of baking.