Pumpkin Chocolate Chip Bread with Pumpkin Spice Olive Oil Blend

This pumpkin chocolate chip bread brings together soft pumpkin crumb, melty chocolate, and the cozy warmth of Pumpkin Spice Savory Infused Olive Oil Blend for a loaf that smells as comforting as it tastes.

Garden Infuzions

Pumpkin Chocolate Chip Bread with Pumpkin Spice Olive Oil Blend

A cozy, tender pumpkin bread studded with chocolate chips and warmed with Pumpkin Spice Savory Infused Olive Oil Blend for a bakery-style loaf that feels right at home on a fall table.

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Prep Time 15 minutes mins

Cook Time 55 minutes mins

Total Time 1 hour hr 10 minutes mins

Servings: 10 slices

Course: Breakfast, Brunch, Desserts, Snacks

Cuisine: American Classics, Baking, Fall Recipes, Holiday Recipes

Ingredients Equipment Method Notes

Ingredients

  

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Ingredients

• 1 3/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon fine salt
• 1 1/2 teaspoons pumpkin pie spice
• 1 cup pumpkin puree
• 2/3 cup granulated sugar
• 1/3 cup packed light brown sugar
• 2 large eggs
• 1/2 cup Pumpkin Spice Savory Infused Olive Oil Blend
• 1/4 cup milk
• 1 teaspoon vanilla extract
• 3/4 cup semisweet chocolate chips
• 1 tablespoon coarse sugar optional

Equipment

• 1 9x5-inch loaf pan Greased and lined with parchment
• 2 Mixing bowls One medium, one large
• 1 whisk For combining wet and dry ingredients
• 1 rubber spatula For folding batter
• 1 set Measuring cups and spoons For accurate portions
• 1 wire cooling rack For cooling the loaf

Method

 

Instructions

1. 1. Preheat the oven to 350°F and grease a 9x5-inch loaf pan, then line it with parchment for easy lifting.
2. 2. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and pumpkin pie spice.
3. 3. In a large bowl, whisk the pumpkin puree, granulated sugar, brown sugar, eggs, Pumpkin Spice Savory Infused Olive Oil Blend, milk, and vanilla until smooth.
4. 4. Add the dry ingredients to the wet ingredients and stir just until no dry streaks remain.
5. 5. Fold in the chocolate chips, saving a small handful for the top if you like.
6. 6. Spread the batter into the prepared loaf pan and smooth the top. Sprinkle with the reserved chocolate chips and coarse sugar, if using.
7. 7. Bake for 50 to 60 minutes, or until a toothpick inserted in the center comes out mostly clean with a few moist crumbs.
8. 8. Cool in the pan for 15 minutes, then lift out and cool completely on a rack before slicing.

Notes

Use room-temperature eggs and milk for a smoother batter. If the top browns too quickly, tent the loaf loosely with foil during the last 15 minutes of baking. The loaf slices cleanest after it has cooled fully.

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Recipe Tips

For the best texture, whisk the wet ingredients until smooth before folding in the dry ingredients. Stir the batter just until combined so the loaf stays tender, and sprinkle a few chocolate chips on top before baking for a pretty finish.

Serving Suggestions

Serve slices warm with coffee, tea, or a pat of salted butter. It also makes a lovely breakfast bake, an afternoon snack, or a sweet addition to a holiday brunch spread.

Storage

Store cooled bread in an airtight container at room temperature for up to 3 days, or refrigerate for a slightly longer window. For longer storage, wrap individual slices tightly and freeze for later.

Variations

Swap the chocolate chips for chopped walnuts or pecans, add a pinch of cinnamon sugar on top before baking, or fold in dried cranberries for a different fall-inspired flavor. You can also bake the batter as mini loaves or muffins, adjusting the bake time as needed.

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