Description
This Moist Pumpkin Chocolate Chip Loaf is a perfect blend of warm spices, rich pumpkin puree, and sweet semi-sweet chocolate chips. Ideal for fall or anytime you crave a comforting, moist loaf, it offers a delightful balance of sweetness and spice with a tender crumb.
Ingredients
Scale
Dry Ingredients
- 1 3/4 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
- 1/4 teaspoon ground ginger
Wet Ingredients
- 1 cup granulated sugar
- 1/2 cup packed brown sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 cup canned pumpkin puree
- 1 teaspoon vanilla extract
- 1/3 cup milk
Add-ins
- 3/4 cup semi-sweet chocolate chips
Instructions
- Prepare the Pan: Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan or line it with parchment paper to prevent sticking.
- Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger. Set this mixture aside.
- Mix Sugars and Oil: In a large bowl, combine the granulated sugar, brown sugar, and vegetable oil until well blended and smooth.
- Add Eggs: Beat in the eggs one at a time into the sugar and oil mixture, ensuring each egg is fully incorporated before adding the next.
- Incorporate Pumpkin and Vanilla: Stir in the pumpkin puree and vanilla extract until the batter is smooth and evenly mixed.
- Add Flour Mixture and Milk: Gradually add the flour mixture and milk alternately to the wet ingredients, beginning and ending with the flour mixture. Mix just until combined to avoid overmixing.
- Fold in Chocolate Chips: Gently fold the semi-sweet chocolate chips into the batter using a spatula.
- Fill the Pan: Pour the batter into the prepared loaf pan and spread it evenly with the spatula.
- Bake the Loaf: Bake in the preheated oven for 55 to 65 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Cool and Serve: Allow the loaf to cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely before slicing to ensure clean cuts and optimal texture.
Notes
- For added texture, you can substitute some of the chocolate chips with chopped nuts like walnuts or pecans.
- Make sure not to overmix the batter after adding the flour to keep the loaf tender.
- If you prefer a dairy-free version, substitute the milk with almond or soy milk.
- Store the loaf in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- To enhance the pumpkin flavor, you can increase the spices slightly according to your taste preferences.