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Ultimate Moist Chocolate Chip Pumpkin Bread

A close-up of a freshly baked, moist pumpkin bread loaf studded with chocolate chips and drizzled with white icing.
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Make this simple, super moist pumpkin bread loaded with warm spices and chocolate chips. It is a quick bread perfect for breakfast, a snack, or a cozy fall dessert.

Ingredients

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  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 1 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 1 cup pumpkin puree (canned is fine)
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup semi-sweet chocolate chips (plus extra for topping)
  • Optional Streusel: 1/2 cup flour, 1/4 cup brown sugar, 1/4 teaspoon cinnamon, 3 tablespoons cold unsalted butter (cut into pieces)
  • Optional Glaze: 1 cup powdered sugar, 2 tablespoons milk, 1/4 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour one 9×5 inch loaf pan, or line it with parchment paper.
  2. In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, ginger, cloves, and salt. Set this dry mixture aside.
  3. In a large bowl, whisk together the granulated sugar and brown sugar.
  4. Add the pumpkin puree, vegetable oil, eggs, and vanilla extract to the sugar mixture. Whisk until everything is well combined and smooth.
  5. Gradually add the dry ingredients to the wet ingredients. Mix on low speed or by hand until just combined. Do not overmix the batter.
  6. Gently fold in the chocolate chips.
  7. If using the streusel, prepare it now: In a small bowl, combine the streusel flour, brown sugar, and cinnamon. Cut in the cold butter using your fingers or a pastry blender until the mixture resembles coarse crumbs.
  8. Pour the batter into your prepared loaf pan. Sprinkle the streusel topping evenly over the batter, if using.
  9. Bake for 50 to 65 minutes, or until a wooden skewer inserted into the center comes out clean. Baking time may vary based on your oven.
  10. Let the bread cool in the pan for 15 minutes before carefully removing it to a wire rack to cool completely.
  11. If using the glaze, whisk together the powdered sugar, milk, and vanilla extract until smooth. Drizzle over the cooled bread before slicing and serving.

Notes

  • You can substitute walnuts or pecans for the chocolate chips if you prefer nuts.
  • This bread freezes well. Wrap the cooled loaf tightly in plastic wrap and then foil before freezing for up to three months.
  • For an extra moist loaf, check the bread around the 50-minute mark and cover loosely with foil if the top is browning too quickly.

Nutrition

Find it online: https://delishsymphony.com/easy-moist-pumpkin-bread-recipe/