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Extra Moist Chocolate Chip Pumpkin Bread

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This extra moist chocolate chip pumpkin bread is the perfect fall bake—quick, easy, and packed with warm spices and gooey chocolate chips. Made with simple pantry ingredients, it delivers a tender, flavorful loaf that stays fresh for days.

Ingredients

Scale
  • 1 ¾ cups all-purpose flour (spooned and leveled)
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ½ teaspoon salt
  • 1 cup granulated sugar
  • ½ cup packed light brown sugar
  • 2 large eggs, room temperature
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • ½ cup vegetable oil (or melted coconut oil)
  • ¼ cup plain Greek yogurt
  • 1 teaspoon vanilla extract
  • 1 cup semi-sweet chocolate chips (plus extra for topping)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper, leaving some overhang on the long sides.
  2. In a medium bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt. Set aside.
  3. In a large bowl, whisk together granulated sugar and brown sugar. Add eggs and whisk until smooth and slightly pale, about 1 minute. Then add pumpkin puree, oil, Greek yogurt, and vanilla extract. Whisk until fully combined and silky smooth.
  4. Pour the dry ingredients into the wet ingredients. Use a rubber spatula to fold gently until no streaks of flour remain. Do not overmix.
  5. Gently fold in 1 cup of chocolate chips. Reserve about 2 tablespoons to sprinkle on top later.
  6. Pour the batter into the prepared loaf pan. Spread evenly with the spatula. Sprinkle reserved chocolate chips on top, pressing them in slightly.
  7. Bake for 50-60 minutes. Start checking at 50 minutes by inserting a toothpick into the center—it should come out with a few moist crumbs, not wet batter. The top should be golden brown and cracked.
  8. Let the bread cool in the pan for 15 minutes. Then lift it out using the parchment paper and transfer to a wire rack to cool completely before slicing.

Notes

For best results, use room temperature eggs and measure flour correctly by spooning and leveling. Do not overmix the batter. The bread can be stored at room temperature for up to 4 days or frozen for up to 3 months. For a dairy-free version, use coconut yogurt and dairy-free chocolate chips. For a gluten-free version, use a 1:1 gluten-free baking blend.

Nutrition

Keywords: pumpkin bread, chocolate chip pumpkin bread, moist pumpkin bread, fall recipe, easy pumpkin bread

Find it online: https://bitesienna.com/extra-moist-chocolate-chip-pumpkin-bread-easy-fall-recipe/