Pumpkin Chocolate Chip Loaf

As the leaves turn vibrant shades of orange and gold, the air becomes crisp, and the scent of autumn wafts through the breeze, there’s no denying that fall is the perfect season for cozy comfort foods. One such treat that embodies the essence of this season is the Pumpkin Spice Delight Chocolate Chip Loaf. This delightful recipe combines the warm, aromatic flavors of pumpkin spice with the indulgent sweetness of chocolate chips, creating a loaf that is not only a feast for the taste buds but also a visual delight.

Autumn is here, and it’s the perfect time to savor the delicious Pumpkin Spice Delight Chocolate Chip Loaf. This cozy recipe combines the warm flavors of pumpkin spice with rich chocolate chips, making it perfect for breakfasts or dessert. With its tender crumb and inviting aroma, this loaf captures the essence of fall. Gather your ingredients and enjoy a delightful baking experience that brings warmth and nostalgia to your home this season.

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Ingredients

1 ¾ cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

½ teaspoon salt

1 teaspoon ground cinnamon

½ teaspoon ground nutmeg

½ teaspoon ground ginger

½ cup unsalted butter, softened

1 cup granulated sugar

½ cup brown sugar, packed

2 large eggs

1 cup canned pumpkin puree (not pumpkin pie filling)

1 teaspoon pure vanilla extract

½ cup buttermilk (or regular milk with 1 teaspoon vinegar)

1 cup semi-sweet chocolate chips

½ cup chopped walnuts or pecans (optional)

Instructions

Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan or line it with parchment paper for easy removal.

Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger until well combined. Set aside.

Cream Butter and Sugars: In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together until light and fluffy, about 3-4 minutes using a hand mixer or stand mixer.

Add Eggs: Beat in the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed.

Incorporate Pumpkin and Vanilla: Mix in the pumpkin puree and vanilla extract until fully combined.

Combine with Dry Ingredients: Gradually mix the dry ingredient mixture into the wet ingredients, alternating with buttermilk (start and end with flour). Stir until just combined. Be careful not to overmix; a few lumps are okay.

Fold in Chocolate Chips: Gently fold in the semi-sweet chocolate chips and chopped nuts (if using) until evenly distributed.

Pour Batter: Pour the batter into the prepared loaf pan, smoothing the top with a spatula.

Bake: Bake in the preheated oven for 60-70 minutes or until a toothpick inserted into the center comes out clean with a few moist crumbs (not wet batter).

Cool: Once baked, remove the loaf from the oven and let it cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

Slice and Enjoy: Once completely cooled, slice the loaf into thick pieces and serve as a delicious snack or dessert. This loaf can be stored in an airtight container at room temperature for up to a week or frozen for later enjoyment!

Prep Time, Total Time, Servings: 15 minutes | 1 hour 15 minutes | 10-12 servings