Description

A moist, spiced quick bread loaded with chocolate chips and optional nuts. This easy one-bowl recipe is perfect for autumn, freezer-friendly, and customizable for various dietary needs.

Ingredients

Scale

1 cup (240g) pure pumpkin puree
1/2 cup (120ml) vegetable oil
2 large eggs, room temperature
1 teaspoon vanilla extract
2 cups (250g) all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1 cup (200g) dark brown sugar, packed
1 cup (170g) semi-sweet or dark chocolate chips
1/2 cup chopped walnuts or pecans (optional)

Instructions

Preheat oven to 350°F (175°C). Grease two 9×5-inch loaf pans and line bottoms with parchment paper.
In a large bowl, whisk together pumpkin puree, vegetable oil, eggs, and vanilla extract until smooth.
In a separate medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger.
Pour dry ingredients into wet ingredients and gently fold together with a spatula until just combined. Do not overmix.
Fold in chocolate chips and nuts (if using).
Divide batter evenly between the two prepared loaf pans.
Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Tent with foil if browning too quickly.
Let loaves cool in pans for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

Do not use pumpkin pie filling; use 100% pure pumpkin puree. Do not overmix the batter to avoid dense bread. For gluten-free, use a 1-to-1 gluten-free flour blend. Store in an airtight container for up to 3 days or freeze for up to 3 months.

Prep Time: 10 minutes
Cook Time: 50-60 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 280
Sugar: 22
Sodium: 250
Fat: 12
Saturated Fat: 3
Carbohydrates: 40
Fiber: 2
Protein: 4

Keywords: pumpkin bread, chocolate chip bread, fall recipe, quick bread, autumn baking, gluten-free option, freezer-friendly