Chocolate Chip Pumpkin Bread

Chocolate Chip Pumpkin Bread by Nour

This pumpkin bread speaks for itself. This homemade pumpkin bread is a favorite! It’s packed with a ton of pumpkin flavor and warm fall spices in every bite. It’s unbelievably moist, soft and it has the perfect ratio of chocolate chips to bread. This is a must try for this fall.

Ingredients For Chocolate Chip Pumpkin Bread

• Granulated sugar & Brown Sugar

• Pumpkin puree

• Eggs

• Vanilla extract

• Vegetable oil: Oil adds amazing moisture and softness into the bread. Vegetable oil is the best option, however you can also substitute the vegetable oil for coconut oil if you’d like.

• Milk

• All purpose flour

• Fall Spices: This recipe uses a combination of cinnamon, ginger and cloves. These spices complement the pumpkin flavor.

• Baking Soda

• Salt

• Chocolate Chips: The chocolate chips in this recipe are optional. However, the chocolate chips in this recipe takes the pumpkin bread to a whole other level. The chocolate ratio in this bread is perfection. Pumpkin + chocolate is always delicious.

Tips for making a Chocolate Chip Pumpkin Bread.

1. Mix dry Ingredients: In a large mixing bowl, combine the flour, baking soda, cinnamon, ginger, cloves and salt. Set aside.

2. Whisk wet Ingredients together until combined.

3. Baking: for baking, follow instruction below in step 3.

4. Cooling: Allow bread to cool completely in the pan before removing and cutting.

Can I Make The Pumpkin Bread Without Chocolate Chips?

Of course! You can definitely make this soft and fluffy pumpkin bread without the chocolate chips and it will still taste incredible. However, the chocolate chips in this pumpkin bread just takes it to a whole other level, so I highly recommend you give it a try!

How To Store Pumpkin Bread?

Pumpkin bread should be covered and stored at room temperature for 4 to 6 days, or in the refrigerated for up to a week.

---

Serving Size:

• 1 loaf

Ingredients

• 3/4 cup granulated sugar

• 1/3 cup brown sugar

• 2 eggs

• 2 tsp vanilla extract

• 1 1/3 cup pumpkin puree

• 1/3 cup vegetable oil

• 1/4 cup milk

• 1 2/3 cups All-purpose flour

• 1 tsp baking soda

• 2 tsp cinnamon

• 1/4 tsp ginger

• 1/4 tsp cloves

• 1/4 tsp salt

• 3/4 cup chocolate chips

Instructions

Step 1

• Preheat oven to 350°F (177C) and line a 9x5 inch loaf pan with parchment paper. Set aside.

Step 2

• In a large mixing bowl, combine the flour, baking soda, cinnamon, ginger, cloves and salt. Set aside. In a medium bowl, whisk the milk, oil, eggs and pumpkin together until combined. Mix in the brown sugar and granulated sugar. Pour the dry ingredients into the wet and gently mix until just combined. Gently fold in the chocolate chips.

Step 3

• Pour the batter into the prepared loaf pan. Bake for 60 to 65 minutes, making sure to loosely cover the bread with aluminum foil after 20 minutes of baking to prevent the top of the bread from browning too much. Every oven is different, so start to check on your bread every 5 minutes after 55 minutes have passed by inserting a knife in the center of the bread.

Step 4

• Allow bread to cool completely in the pan before removing and cutting. Enjoy!