Ingredients
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 teaspoons cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon cloves
- 1/2 cup oil
- 1 cup pumpkin puree
- 3/4 cup brown sugar
- 1/4 cup white sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3/4 cup chocolate chips
Directions
Preheat the oven to 350°F (175°C).
Grease and line a 9x5-inch loaf pan with parchment paper.
In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves.
In a large mixing bowl, whisk together the vegetable oil, pumpkin puree, brown sugar, white sugar, eggs, and vanilla until smooth.
Gradually add the dry ingredients to the wet mixture, stirring gently until just combined; do not overmix.
Gently fold in the chocolate chips, reserving a small handful for the top.
Pour the batter into the prepared loaf pan and spread evenly.
Sprinkle the reserved chocolate chips over the top of the batter.
Bake for 50–60 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs attached.
Allow the bread to cool in the pan for 10 minutes.
Transfer the loaf to a wire rack to cool completely before slicing.
Frequently Asked Questions
How should I store leftover Chocolate Chip Pumpkin Bread to keep it fresh?
For best results, store your cooled Chocolate Chip Pumpkin Bread tightly wrapped in plastic wrap or in an airtight container at room temperature for up to 4 days. If you need longer storage, you can freeze individual slices wrapped in plastic wrap for up to three months; let them thaw on the counter before enjoying.
Can I substitute the oil in this pumpkin bread recipe with applesauce or Greek yogurt?
Yes, you can often substitute the 1/2 cup of oil with an equal amount of unsweetened applesauce or plain Greek yogurt for a slightly lighter loaf. When making this substitution, be aware that the texture might be slightly denser than the original recipe, but the rich pumpkin and spice flavors will still shine through.
What is the best way to ensure my Chocolate Chip Pumpkin Bread bakes evenly and isn't gummy in the center?
To ensure even baking for this medium-difficulty loaf, make sure your oven is accurately preheated to 350°F (175°C) and that you properly grease and line the 9x5-inch loaf pan. Avoid overmixing the batter after combining the wet and dry ingredients, as that can lead to a gummy texture, and test for doneness with a toothpick inserted near the center.
