Bakery Style Pumpkin Chocolate Chip Bread
Embracing the autumn season with this Bakery Style Pumpkin Chocolate Chip Bread. This pumpkin bread is so tender, moist and perfectly spiced. Studded with melty chocolate chips, this bakery style pumpkin loaf is always a favorite fall treat. Best served warm with a smear of salted butter and a cup of coffee.
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Servings: 12 slices
Ingredients
- 2 cups all purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon cinnamon
- 1 teaspoon ginger
- ¼ teaspoon cloves
- ¼ teaspoon nutmeg
- 1 teaspoon salt
- 1 cup granulated sugar
- ½ cup packed brown sugar
- 2 cups pumpkin puree
- 2 large eggs at room temperature
- ½ cup vegetable oil
- ⅓ cup whole milk
- 1 tablespoon pure vanilla extract
- 1 ¼ cups semi sweet chocolate chips
Instructions
- Preheat oven to 350 degrees F. Grease a loaf pan with butter or oil and set aside.
- In a large bowl sift the dry ingredients: flour, baking soda, baking powder, salt and all the spices. In a medium bowl, whisk the sugars, eggs, oil, pumpkin, vanilla extract and milk until creamy and smooth. Pour the wet ingredients into the dry ingredients mixing well to incorporate all the flour. Gently fold in the chocolate chips.
- Pour the batter into the prepared loaf pan and bake in the preheated oven for 50-55 minutes, or until a tester comes out clean. Allow to cool completely before attempting to slice. Serve with a smear of salted butter and enjoy!