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pumpkin chocolate chip bread

This easy pumpkin chocolate chip bread recipe yields a super moist and perfectly spiced loaf, loaded with sweet chocolate chips. It's the ultimate fall treat!
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 12
Cuisine: Chinese
Calories: 120
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2.5 cups all-purpose flour
  • 1.5 cups granulated sugar
  • 0.5 cup packed brown sugar
  • 1 teaspoon baking soda
  • 0.5 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 0.5 teaspoon ground nutmeg
  • 0.25 teaspoon ground ginger
  • 0.25 teaspoon ground cloves
Wet Ingredients & Mix-ins
  • 15 ounces pumpkin puree not pumpkin pie filling
  • 2 large eggs
  • 0.5 cup vegetable oil
  • 1 cup semi-sweet chocolate chips

Method
 

Preparation Steps
  1. Preheat your oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan, or line with parchment paper.
  2. In a large bowl, whisk together the all-purpose flour, granulated sugar, brown sugar, baking soda, salt, cinnamon, nutmeg, ginger, and cloves until well combined.
  3. In a separate medium bowl, whisk together the pumpkin puree, eggs, and vegetable oil until smooth.
  4. Pour the wet ingredients into the dry ingredients. Stir with a spatula until just combined. Be careful not to overmix, as this can lead to a dry bread.
  5. Gently fold in the chocolate chips.
  6. Pour the batter into the prepared loaf pan and spread evenly.
  7. Bake for 55-65 minutes, or until a wooden skewer inserted into the center comes out clean. If the top starts to brown too quickly, you can tent it loosely with aluminum foil.
  8. Remove the bread from the oven and let it cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely. Slice and serve.

Notes

This bread freezes wonderfully! Once completely cooled, wrap individual slices or the whole loaf tightly in plastic wrap, then in aluminum foil. Freeze for up to 3 months. Thaw at room temperature or warm gently in the microwave or oven.