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Pumpkin Chocolate Chip Bread

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Welcome to Fall: Irresistible Pumpkin Chocolate Chip Bread

Hello Pumpkin Lovers!

Fall is in the air, and that means it’s time to embrace all things pumpkin! One of my favorite fall treats to bake is Pumpkin Chocolate Chip Bread. This moist, flavorful bread combines the warm spices of fall with the rich sweetness of chocolate chips, creating a comforting and delicious treat that’s perfect for any time of day.

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Why You’ll Love This Recipe

This Pumpkin Chocolate Chip Bread is incredibly easy to make and packed with flavor. The combination of pumpkin puree and a blend of fall spices creates a moist and tender loaf, while the chocolate chips add a delightful burst of sweetness in every bite. Whether you enjoy a slice for breakfast, as a snack, or even as a dessert, this bread is sure to become a seasonal favorite.

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Ingredients That Make a Difference

Pumpkin Puree: The star of the show! Be sure to use pure pumpkin puree, not pumpkin pie filling, for the best flavor and texture.

Spices: A blend of cinnamon, nutmeg, cloves, and ginger gives this bread its classic fall flavor.

Greek Yogurt or Sour Cream: This adds moisture and richness to the bread, making it wonderfully tender.

Chocolate Chips: Semi-sweet chocolate chips are perfect for adding just the right amount of sweetness.

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Let’s Get Baking


  • Dry Ingredients:
    • 1 3/4 cups all-purpose flour
    • 1 teaspoon baking soda
    • 2 teaspoons ground cinnamon
    • 1/2 teaspoon ground nutmeg
    • 1/4 teaspoon ground cloves
    • 1/4 teaspoon ground ginger
    • 1/2 teaspoon salt
  • Wet Ingredients:
    • 1 cup pumpkin puree (not pumpkin pie filling)
    • 1/2 cup vegetable oil
    • 1/4 cup Greek yogurt or sour cream
    • 2 large eggs
    • 1 cup granulated sugar
    • 1/2 cup packed brown sugar
    • 1 teaspoon vanilla extract
  • Add-ins:
    • 1 cup semi-sweet chocolate chips
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  1. Preheat the Oven:
    • Preheat your oven to 350°F (175°C).
    • Grease and flour a 9×5-inch loaf pan, or line it with parchment paper for easier removal.
  2. Mix Dry Ingredients:
    • In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, cloves, ginger, and salt. Set aside.
  3. Mix Wet Ingredients:
    • In a large bowl, combine the pumpkin puree, vegetable oil, Greek yogurt or sour cream, eggs, granulated sugar, brown sugar, and vanilla extract. Mix until smooth and well combined.
  4. Combine Wet and Dry Ingredients:
    • Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Be careful not to overmix.
    • Gently fold in the chocolate chips.
  5. Bake:
    • Pour the batter into the prepared loaf pan and spread it evenly.
    • Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
    • If the top starts to brown too quickly, cover it loosely with aluminum foil during the last 15-20 minutes of baking.
  6. Cool:
    • Remove the bread from the oven and let it cool in the pan for 10 minutes.
    • Transfer the bread to a wire rack to cool completely before slicing.
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Embrace the cozy flavors of fall with this delightful Pumpkin Chocolate Chip Bread. Moist, flavorful, and studded with chocolate chips, it’s a treat that’s perfect for any occasion. Enjoy a slice and savor the taste of the season!

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