Description
A moist, cozy autumn dessert made with simple pantry ingredients. This easy pumpkin bread features real pumpkin puree, warm spices, and chocolate chips, resulting in a tender loaf that freezes well and makes a perfect gift.
Ingredients
Scale
- 1 cup (245g) pure pumpkin puree
- ½ cup (120ml) vegetable oil
- 2 large eggs, room temperature
- ¾ cup (150g) granulated sugar
- 1 ½ cups (190g) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 ½ teaspoons pumpkin pie spice
- 1 cup (170g) semi-sweet or dark chocolate chips
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×5 loaf pan and line the bottom with parchment paper for easy removal.
- In a large bowl, whisk together the pumpkin puree, vegetable oil, eggs, and granulated sugar until smooth and uniform.
- In a separate medium bowl, whisk together the flour, baking soda, baking powder, salt, and pumpkin pie spice to ensure even distribution.
- Pour the dry ingredients into the wet ingredients. Gently fold them together with a rubber spatula until just combined. Do not overmix; a few lumps are fine.
- Fold in the chocolate chips gently.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake at 350°F for 50-60 minutes. At the 40-minute mark, check the top; if it is browning too quickly, tent loosely with aluminum foil.
- The bread is done when a toothpick inserted into the center comes out clean or with just a few moist crumbs.
- Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
Use 100% pure pumpkin puree, not pumpkin pie filling. Spoon and level the flour for accurate measurement to avoid dense bread. Room temperature ingredients emulsify better. The bread can be frozen for up to 3 months if wrapped tightly in plastic and foil.
- Prep Time: 10 minutes
- Cook Time: 50-60 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 18
- Sodium: 250
- Fat: 10
- Saturated Fat: 2
- Carbohydrates: 32
- Fiber: 2
- Protein: 3
Keywords: pumpkin bread, chocolate chip, fall recipe, autumn baking, easy dessert, gluten-free option, dairy-free, comfort food