Chocolate Chip Pumpkin Bread
This Chocolate Chip Pumpkin Bread is packed with pumpkin spice flavor and is the perfect fall dessert! Add your favorite chocolate chips to level it up even more.
Equipment
- loaf pan
- Hand or stand mixer
- large mixing bowl
- medium mixing bowl
- Measuring cups and spoons
- silicone spatula
- Nonstick baking spray
- Parchment paper (optional)
Ingredients
- 1 cup unsalted butter softened
- ¾ cup granulated sugar
- 1 cup pumpkin puree room temperature
- 2 eggs room temperature
- 1⅔ cup all-purpose flour sifted or spooned
- 2 tablespoons pumpkin pie spice
- 1 teaspoon baking soda
- ¼ teaspoon baking powder
- ¼ teaspoon salt
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat the oven to 350 degrees.
- Spray a loaf pan with nonstick baking spray and line it with parchment paper. Set aside.
- In a large mixing bowl use a hand or stand mixer, cream the softened butter and sugar until it's light and smooth (1-2 minutes).
- Add the eggs and pumpkin puree. Mix until combined and then scrape down the bowl once complete.
- In a separate bowl, whisk together the dry ingredients (flour, pumpkin pie spice, baking soda, baking powder, salt).
- Add the dry ingredients to the wet ingredients in 2-3 portions, mixing after each addition.
- Pour in the chocolate chips and fold them in with a silicone spatula.
- Evenly spread the batter throughout the prepared loaf pan.
- Bake for 50-60 minutes or until a toothpick comes out clean from the center of the loaf.
- Allow the loaf to cool for at least 10-15 minutes in the pan before removing it.