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Well, I’ve got a treat for you – an easy pumpkin spices chocolate chip quick bread recipe that combines all those cozy fall flavors with the deliciousness of chocolate chips.
It’s perfect for breakfast, a snack, or even dessert. Let’s begin and make your kitchen smell like autumn!
Pumpkin Spice Chocolate Chip Quick Bread
This easy Pumpkin Spice Chocolate Chip Quick Bread is packed with warm autumn flavors like cinnamon, nutmeg, and cloves, perfectly complemented by gooey semi-sweet chocolate chips. Enjoy it for breakfast, as a snack, or as a cozy dessert. Your kitchen will smell heavenly, and it's quick enough to make whenever a pumpkin spice craving hits!
Equipment
- 1 9x5 inch loaf pan
- 2 Mixing bowls (1 medium, 1 large
- 1 Whisk
- 1 Hand mixer or stand mixer (optional)
- 1 Spatula
- 1 Wire rack for cooling
- 1 Measuring cups and spoons
- 1 Parchment paper (optional, for lining the pan)
Ingredients
- 1 3/4 cups all-purpose flour
- 1 teaspon 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 1 cup granulated sugar
- 1/2 te chips cup vegetable oil
- 1 large eggs
- 1 cup pumpkin puree
- 1/4 cup water
- 1 teaspoon vanilla extract
- 1 cup chocolate chips semi-sweet
Instructions
- 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 easy removal.
- Mix Dry Ingredients:In a medium-sized bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger.
- Mix Wet with Dry Ingredients: In a large bowl, beat together the sugar and vegetable oil until smooth and well combined. Add the eggs one at a time, mixing well after each. Stir in the pumpkin puree, water, and vanilla extract. Gradually fold the dry ingredients into the wet ingredients, mixing just until everything is incorporated. Be careful not to overmix. Gently fold in the chocolate chips.
- Bake: Pour the batter into the prepared loaf pan and spread it evenly. Bake in the preheated oven for 55–65 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Serve: Let the bread cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Slice and enjoy!
Video
Notes
- Don’t Overmix: Overmixing can result in a denser bread. Mix just until the ingredients are combined for a light, tender loaf.
- Chocolate Variations: Try using dark chocolate chips or even white chocolate chips for a twist.
- Storing: Store any leftovers in an airtight container at room temperature for up to 4 days, or freeze for up to 3 months.
- Spice It Up: For an extra punch of flavor, add a pinch of cardamom or allspice.
And there you have it – a super simple pumpkin spice chocolate chip quick bread that’s sure to become a fall favorite in your house.
The best part? It’s quick and easy enough to whip up anytime you get that pumpkin spice craving. I hope you enjoy every bite as much as I do!
Lora Meyers
Hi, I'm Lora Meyers, the creator behind Savvy Eat. My love for cooking started in my grandmother's kitchen, where I learned the joy of making simple, delicious meals from scratch. Over the years, I’ve developed a passion for exploring new culinary techniques and sharing practical tips that make cooking approachable for everyone.
On Savvy Eat, I write about a variety of topics, from vegan-friendly recipes to mastering the art of bread-making. My goal is to inspire you to enjoy the process of cooking and discover the satisfaction that comes from creating something delicious in your kitchen. Let's cook smart and eat well together!
