Chocolate Chunk Pumpkin Bread
This moist pumpkin bread combines warm spices and rich chocolate chunks for a comforting treat perfect for breakfast or a cozy snack with coffee or tea.
Equipment
- 1 9x5-inch loaf pan greased or lined with parchment paper
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- 1½ cups granulated sugar
- ¾ cup vegetable oil
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 15 oz can pumpkin puree
- 1 cup chocolate chunks or chocolate chips
Instructions
- Preheat the oven to 350°F (175°C) and grease or line a 9x5-inch loaf pan with parchment paper.
- In a bowl, whisk together flour, baking soda, salt, cinnamon, nutmeg, and cloves.
- In a large bowl, whisk sugar, vegetable oil, eggs, and vanilla extract until smooth.
- Stir the pumpkin puree into the wet ingredients until well combined.
- Gradually add the dry ingredients to the wet mixture and mix until just combined; do not overmix.
- Fold in the chocolate chunks or chips evenly throughout the batter.
- Pour the batter into the prepared loaf pan and bake for 45 to 50 minutes until a toothpick inserted in the center comes out clean.
- Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
- Sprinkle extra chocolate chunks on top before baking for a bakery-style look.
- Add ½ cup chopped walnuts or pecans for extra texture.
- The flavor improves the next day after resting.