My Favorite Fall Recipe


Maya Pettiford, Writer

Every year when Fall rolls around my mother will make pumpkin chocolate chip bread, and it has easily become one of my favorite things about the Fall months. While it is baking it smells incredible and everyone needs to try it. Here is a recipe so you can make it yourself.



1 1/2 cups all purpose flour plus more for coating chocolate chips

1 teaspoon pumpkin pie spice

1/4 teaspoon salt

1/2 teaspoon baking soda

1 cup granulated sugar

1 cup pumpkin puree

3/4 cup vegetable oil

2 eggs

1/2 teaspoon vanilla extract

1 1/4 cups semisweet chocolate chips divided useĀ cooking spray



Preheat the oven to 350 degrees F. Coat an 8″ x 4″ loaf pan with cooking spray and line the bottom with parchment paper.

Place the flour, pumpkin pie spice, salt and baking soda in a large bowl; whisk to combine.

Add the sugar, pumpkin puree, vegetable oil, eggs and vanilla extract to the flour mixture. Stir until just combined.

Toss 1 cup of the chocolate chips with 1 tablespoon flour. Stir the chocolate chips into the batter.

Pour the batter into the prepared pan. Sprinkle the remaining 1/4 cup chocolate chips over the top of the loaf.

Bake for 55-65 minutes or until a toothpick inserted into the center of the loaf comes out clean. Cool for 10 minutes, then run a thin knife along the sides of the pan to loosen the bread.

Let bread cool in pan then slice and serve.