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chocolate chip pumpkin bread

Moist Chocolate Chip Pumpkin Bread

This moist and delicious chocolate chip pumpkin bread is perfect for fall. Easy to make and full of warm spices.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 12 slices
Course: Bread, Dessert
Cuisine: American
Calories: 300
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 15 ounce can Pumpkin Puree
  • 1 cup Vegetable Oil
  • 4 Large Eggs
  • 2 cups Granulated Sugar
  • 2 cups All-Purpose Flour
  • 1 cup Semi-Sweet Chocolate Chips
  • 1 teaspoon Ground Cinnamon
  • 1 teaspoon Ground Ginger
  • 1/2 teaspoon Ground Cloves
  • 1/2 teaspoon Ground Nutmeg
  • 1 teaspoon Baking Soda
  • 1 teaspoon Salt

Equipment

  • 9x5 inch loaf pan
  • Mixing bowls (large and medium)
  • Whisk
  • Wooden skewer

Method
 

Instructions
  1. Preheat oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan.
  2. In a large bowl, whisk together pumpkin puree, oil, eggs, and sugar until well combined.
  3. In a medium bowl, whisk together cinnamon, ginger, cloves, nutmeg, baking soda, and salt.
  4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
  5. Stir in the chocolate chips.
  6. Pour batter into the prepared loaf pan.
  7. Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
  8. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Notes

For a richer flavor, use brown sugar instead of granulated sugar or a combination of both. You can also add nuts, such as pecans or walnuts, to the batter.