This bread features a deliciously moist and flavorful pumpkin-rich crumb with fragrant spices and chocolate in every bite!
Equipment
- 2 8.5 x 4.5 Loaf Pans (can use 9x5 pans; loaves will be a little flatter)
Ingredients
- 2 3/4 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 2 teaspoons cinnamon
- 3/4 teaspoon nutmeg
- 1/2 teaspoon cloves
- 1/2 teaspoon ground ginger
- 1 1/2 cups brown sugar
- 1/2 cup granulated sugar
- 1/3 cup oil (e.g., canola, avocado)
- 1/4 cup butter , melted
- 15 ounces canned pure pumpkin
- 1/2 cup whole milk
- 3 large eggs
- 2 teaspoons pure vanilla extract
- 1 cup semi-sweet chocolate chips or chunks
Instructions
- Preheat the oven to 350°F (180°C). Grease two 8½ x 4½-inch loaf pans. To ensure the loaves don't stick, you can line them with parchment paper, allowing the paper to extend above the long sides.In a large mixing bowl, whisk together the granulated sugar, brown sugar, melted butter, oil and vanilla extract. Add the eggs, pumpkin puree, and milk and whisk until thoroughly blended.Place the flour, baking soda, baking powder, salt, and spices in a separate bowl and stir to combine.Add the flour mixture to the pumpkin mixture and whisk or stir just until combined. Be careful not to over-mix or the bread will be dense. Stir the chocolate chips into the batter.
- Divide the batter between the prepared loaf pans, smoothing the surfaces with the back of the spoon.Place the pans on the middle oven rack and bake for approximately 50-65 minutes. The loaves are done when a wooden skewer inserted into the center comes out with a few moist crumbs but no raw batter. If the tops become too dark before the centers are cooked, loosely cover them with foil.Set the pans on a wire rack to cool for 10–15 minutes, then carefully remove them from the pans and let them cool on the wire rack completely before slicing.Cut into slices with a serrated knife. Enjoy at room temperature or gently warmed.This makes 2 loaves.
Notes
- Loaf pan size: This calls for 8½ x 4½-inch pans. Two 9 x 5-inch pans can also be used, but the loaves will be a little and require less time in the oven.
- Mini loaves: Divide the batter among appropriately sized mini loaf pans and begin checking for doneness after approximately 25 minutes.
Nutrition
Calories: 273kcalCarbohydrates: 41gProtein: 4gFat: 11gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 32mgSodium: 208mgPotassium: 187mgFiber: 2gSugar: 25gVitamin A: 3431IUVitamin C: 1mgCalcium: 55mgIron: 2mg
Tried this recipe?Let us know how it was!