Description
Enjoy a super moist and delicious Chocolate Chunk Pumpkin Bread, perfect for fall. This easy recipe brings warmth and comfort to your kitchen, making sweet memories with every bite.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1 1/2 cups granulated sugar
- 3/4 cup vegetable oil
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 (15 ounce) can pumpkin puree
- 1 cup chocolate chunks or chips
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
- In a large bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and cloves.
- In a separate bowl, combine the granulated sugar, vegetable oil, eggs, and vanilla extract. Beat until well combined.
- Stir in the pumpkin puree until smooth.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Fold in the chocolate chunks or chips.
- Pour the batter into the prepared loaf pan.
- Bake for 55-65 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Notes
- For an extra burst of flavor, add 1/2 cup chopped pecans or walnuts to the batter.
- Ensure you use pumpkin puree and not pumpkin pie filling.
- Store cooled bread tightly wrapped at room temperature for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Quick Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: Approximately 350 kcal
- Sugar: Approximately 30g
- Sodium: Approximately 250mg
- Fat: Approximately 20g
- Saturated Fat: Approximately 5g
- Unsaturated Fat: Approximately 15g
- Trans Fat: 0g
- Carbohydrates: Approximately 45g
- Fiber: Approximately 2g
- Protein: Approximately 4g
- Cholesterol: Approximately 30mg