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Moist Pumpkin Chocolate Chip Snack Bread

moist pumpkin chocolate chip snack bread - featured image
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A simple, reliable, and incredibly moist pumpkin bread loaded with chocolate chips. This easy recipe requires minimal prep time and uses pantry-friendly ingredients for a comforting, bakery-style treat.

Ingredients

Scale
  • 1 cup 100% pure pumpkin puree
  • 1/2 cup vegetable oil
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon nutmeg
  • 3/4 cup granulated sugar
  • 1/4 cup packed brown sugar
  • 1 cup semi-sweet chocolate chips

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×5 loaf pan with butter or non-stick spray, optionally lining the bottom with parchment paper.
  2. In a large bowl, whisk together vegetable oil, granulated sugar, and brown sugar until smooth.
  3. Add eggs one at a time, whisking well after each addition. Stir in vanilla extract and pumpkin puree until the mixture is smooth and uniform.
  4. In a separate medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, ginger, and nutmeg.
  5. Pour dry ingredients into the wet ingredients. Gently fold together with a spatula until the flour just disappears; do not overmix.
  6. Fold in 1 cup of chocolate chips, reserving a small handful for topping.
  7. Pour batter into the prepared loaf pan and smooth the top. Sprinkle reserved chocolate chips on top.
  8. Bake for 50-60 minutes. If the top browns too quickly after 30 minutes, tent loosely with aluminum foil.
  9. Test for doneness by inserting a toothpick into the center; it should come out clean or with moist crumbs.
  10. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

Ensure you use 100% pure pumpkin puree, not pumpkin pie filling. Do not overmix the batter to avoid a dense, tough texture. Room temperature ingredients mix better. The bread keeps well in an airtight container at room temperature for 3 days or in the fridge for up to a week. It can also be frozen for up to 3 months.

Nutrition

Keywords: pumpkin bread, chocolate chip bread, snack bread, easy baking, fall recipes, moist pumpkin bread, gluten-free option

Find it online: https://tomyumy.com/moist-pumpkin-chocolate-chip-snack-bread-best-easy-recipe/