Chocolate Chip Pumpkin Bread (Printable Version)
A moist pumpkin loaf bursting with chocolate chips and spiced flavor, ideal for fall and comfort baking.
# Ingredients Required:
→ Dry Ingredients
01 -
420 grams all-purpose flour
02 -
2.5 grams baking powder
03 -
5 grams baking soda
04 -
9 grams salt
05 -
3 grams pumpkin pie spice
→ Wet Ingredients
06 -
425 grams pumpkin puree (not pumpkin pie filling)
07 -
240 milliliters vegetable oil
08 -
200 grams granulated sugar
09 -
220 grams light brown sugar
10 -
4 large eggs
11 -
160 milliliters water
12 -
5 milliliters vanilla extract
→ Add-ins
13 -
260 grams semi-sweet chocolate chips
→ Optional Topping
14 -
Coarse white sugar for sprinkling
# Guide to Cooking:
01 -
Preheat the oven to 175°C. Lightly grease two 23 cm x 13 cm loaf pans with cooking spray.
02 -
In a large bowl, whisk together flour, baking powder, baking soda, salt, and pumpkin pie spice until evenly blended.
03 -
Add pumpkin puree, vegetable oil, granulated sugar, brown sugar, eggs, water, and vanilla extract to the dry mixture. Stir gently until just combined, avoiding overmixing.
04 -
Fold semi-sweet chocolate chips evenly into the batter.
05 -
Divide the batter evenly between the prepared loaf pans. Optionally, sprinkle the tops with coarse white sugar for added texture.
06 -
Bake for 50 to 60 minutes, or until a toothpick inserted into the center of the loaves comes out clean and the surface is firm to touch.
07 -
Remove loaves from the oven and cool on a wire rack. Once fully cooled, invert the breads out of the pans before slicing and serving.
# Extra Suggestions:
01 -
Ensure not to overmix the batter to maintain a tender crumb structure.