Description
Indulge in the perfect fall treat with this moist, spiced pumpkin bread. Packed with earthy pumpkin puree, a warming blend of cinnamon, nutmeg, and cloves, and generous pockets of molten semi-sweet chocolate, this recipe is a seasonal favorite. Designed for busy home bakers, this one-bowl recipe delivers bakery-style texture with minimal cleanup. It is the ultimate comfort food for cozy mornings or an afternoon snack.
Ingredients
1 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 cup canned pumpkin puree
1/2 cup vegetable oil
1 cup granulated sugar
2 large eggs
1 cup semi-sweet chocolate chips
Instructions
Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan.
In a large bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and cloves.
Add the pumpkin puree, vegetable oil, sugar, and eggs to the dry mixture and fold gently until just combined.
Fold in the semi-sweet chocolate chips.
Pour the batter into the prepared loaf pan.
Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
Cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
Store the bread in an airtight container at room temperature for up to 3 days or freeze for up to 2 months. For an added crunch, fold in 1/2 cup of chopped walnuts or pecans. Allow the bread to cool fully before slicing to ensure clean, professional-looking pieces.
- Prep Time: 15
- Cook Time: 55
- Category: Recipes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 22g
- Sodium: 210mg
- Fat: 12g
- Saturated Fat: 3.5g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 35mg