Pumpkin Chocolate Chip Bread

5 from 1 vote

This decadent and moist Pumpkin Chocolate Chip Bread recipe is perfect for fall! From snack to breakfast or even dessert, this will become a family favorite and staple recipe for years to come.

Prep Time15

Cook Time1 15

Total Time1 30

Course: Dessert

Cuisine: American

Keyword: best pumpkin bread recipe, chocolate chip pumpkin bread recipe, moist pumpkin bread, pumpkin chocolate chip loaf

Servings: loaf

Calories: 4125kcal

Author: Jill

Ingredients

1 ¾ cup all purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
2 teaspoons cinnamon
1 teaspoon pumpkin pie spice
½ teaspoon salt
2 large eggs
¾ cup light brown sugar
½ cup granulated sugar
2 cups pumpkin puree 1-15 ounce can
½ cup vegetable oil
1 cup semi-sweet or milk chocolate chips

Instructions

Line a 8x4 inch loaf pan with parchment paper and preheat the oven to 350ºF.
In a large mixing bowl add the flour, baking soda, baking powder, cinnamon, pumpkin spice and salt. Mix until combined.
In a separate bowl add the eggs, brown sugar and granulated sugar and mix until combined. Add the pumpkin puree, pour in the oil and mix again until completely combined.
Pour the wet ingredients into the dry ingredients and fold together with a spatula or wooden spoon until you can no longer see streaks of flour. Lastly, add in the chocolate chips and gently fold to combine. Take care not to over mix.
Transfer the batter into the prepared loaf pan and place in the oven for 65-75 minutes or until a toothpick inserted into the middle comes out clean. Set a timer to add a loose layer of foil halfway through the baking time so that the top of the loaf doesn’t become too brown.
When the Pumpkin Bread has baked, remove from the oven and leave to cool in the loaf pan before turning out onto a wire rack.

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