Pumpkin Chocolate Chip Bread
Pumpkin Chocolate Chip Bread is perfectly soft and super moist! It is full of cinnamon flavour and mini chocolate chips. No mixer required!
Ingredients
- 1 3/4 cups flour
- 1 tsp baking soda
- 1 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp salt
- 1 1/2 cups pumpkin puree
- 3 tbsp milk room temperature
- 1 tbsp vanilla
- 2 eggs room temperature
- 1/2 cup oil
- 1/2 cup white sugar
- 1/2 cup brown sugar
- 3/4 cups mini chocolate chips plus more for topping
Instructions
- Preheat the oven to 350°F. Grease a 9x5 inch loaf pan with oil or nonstick spray. Line the bottom and 2 sides of the pan with parchment paper. Set aside.
- In a medium bowl, whisk together flour, baking soda, cinnamon, nutmeg, and salt.1 3/4 cups flour, 1 tsp baking soda, 1 1/2 tsp cinnamon, 1/4 tsp nutmeg, 1/4 tsp salt
- In a large bowl, whisk together brown sugar, white sugar, and eggs. Add in pumpkin puree, milk, vanilla, and oil. Continue whisking until the mixture is smooth.1 1/2 cups pumpkin puree, 3 tbsp milk, 1 tbsp vanilla, 2 eggs, 1/2 cup white sugar, 1/2 cup brown sugar, 1/2 cup oil
- Add the dry ingredients into the wet. Using a spatula, gently fold it together until just combined.
- Toss in the mini chocolate chips. Do not over-mix!3/4 cups mini chocolate chips
- Pour the batter into the prepared pan and spread evenly. Top off with additional mini chocolate chips (optional).
- Bake for 60-65 minutes or until a toothpick inserted comes out clean.
- Slightly open your oven door and allow the hot air to escape for 10 minutes. Then remove from oven and let the bread sit in the hot pan for 10 more minutes. Then, grab the parchment paper to take it out of the pan and cool on a cooling rack.
- Cool before slicing. As the bread cools, it'll set. Enjoy!