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Best Small-Batch Pumpkin Chocolate Chip Bread Recipe

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This small-batch pumpkin chocolate chip bread is incredibly moist, perfectly spiced, and studded with melty chocolate chips. It’s a beginner-friendly recipe that proves you don’t need fancy techniques to make something unforgettable.

Ingredients

Scale
  • 1 cup (120g) all-purpose flour
  • ½ teaspoon baking soda
  • ¼ teaspoon baking powder
  • ¼ teaspoon salt
  • 1 teaspoon pumpkin pie spice
  • ½ teaspoon cinnamon
  • ½ cup (120g) pumpkin puree (not pumpkin pie filling)
  • ⅓ cup (65g) granulated sugar
  • ¼ cup (50g) packed brown sugar
  • ¼ cup (60ml) vegetable oil
  • 1 large egg, at room temperature
  • ½ teaspoon vanilla extract
  • 2 tablespoons (30ml) milk (any kind, including plant-based)
  • ½ cup (85g) semi-sweet chocolate chips

Instructions

  1. Preheat your oven to 350°F (175°C). Position the rack in the center. Line an 8×4-inch loaf pan with parchment paper, leaving some overhang on the long sides.
  2. In a medium bowl, whisk together the dry ingredients: 1 cup flour, ½ teaspoon baking soda, ¼ teaspoon baking powder, ¼ teaspoon salt, 1 teaspoon pumpkin pie spice, and ½ teaspoon cinnamon. Whisk for about 15 seconds to evenly distribute.
  3. In a large bowl, combine the wet ingredients: ½ cup pumpkin puree, ⅓ cup granulated sugar, ¼ cup packed brown sugar, ¼ cup vegetable oil, 1 large egg, ½ teaspoon vanilla, and 2 tablespoons milk. Whisk until smooth and fully combined.
  4. Pour the dry ingredients into the wet ingredients. Use a rubber spatula to fold gently, just until no streaks of flour remain. A few lumps are fine. Do not overmix.
  5. Fold in the chocolate chips, reserving about a tablespoon to sprinkle on top if desired. Fold gently with just a few strokes.
  6. Transfer the batter to the prepared pan. Spread it evenly into the corners. Sprinkle reserved chocolate chips on top if using.
  7. Bake for 45-55 minutes. At 45 minutes, insert a toothpick into the center. If it comes out clean or with a few moist crumbs, it’s done. If still wet, bake 5 more minutes and check again.
  8. Let the bread cool in the pan for 10 minutes. Then use the parchment paper to lift it out and transfer to a cooling rack.
  9. Cool completely before slicing, at least 1 hour.

Notes

For best texture, use room temperature egg and milk. Don’t overmix the batter. Check for doneness early as oven temperatures vary. Cool completely before slicing to avoid crumbling. Bread tastes even better the next day. For gluten-free, use a 1:1 gluten-free flour blend. For vegan, use a flax egg and plant-based milk.

Nutrition

Keywords: pumpkin bread, chocolate chip, small batch, fall recipe, quick bread, pumpkin chocolate chip bread

Find it online: https://sparklechew.com/best-small-batch-pumpkin-chocolate-chip-bread-recipe/