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Pumpkin Chocolate Chip Loaf

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This Pumpkin Chocolate Chip Loaf is a moist, warmly spiced quick bread with rich pumpkin flavor and gooey chocolate chips in every bite. Easy to make in one bowl, it’s perfect for fall baking or cozy treats any time of year.

Ingredients

  • 1 3/4 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground cloves or pumpkin pie spice
  • 2 large eggs
  • 1 cup canned pumpkin puree
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 1/2 cup vegetable oil
  • 1 tsp vanilla extract
  • 3/4 cup chocolate chips (semi-sweet or dark), plus more for topping

Instructions

  1. Preheat oven to 350°F (175°C) and grease or line a standard loaf pan with parchment paper.
  2. In a large bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves or pumpkin pie spice.
  3. In another bowl, whisk eggs, pumpkin puree, granulated sugar, brown sugar, oil, and vanilla until smooth.
  4. Pour wet ingredients into dry and stir gently until just combined. Do not overmix.
  5. Fold in most of the chocolate chips, reserving a few for topping.
  6. Pour batter into prepared loaf pan and sprinkle reserved chocolate chips on top.
  7. Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean.
  8. Cool in pan for 10–15 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

  • Use mini chocolate chips for more even distribution.
  • Add chopped nuts like walnuts or pecans for crunch.
  • Substitute half the oil with applesauce for a lighter texture.
  • Swap in whole wheat flour for added fiber and a nutty taste.
  • Make muffins instead by baking at 350°F for 18–22 minutes.

Nutrition

Find it online: https://cookedbymaya.com/pumpkin-chocolate-chip-loaf/