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Moist Pumpkin Chocolate Chip Bread

A slice of moist pumpkin chocolate chip bread on a white plate, showcasing the texture and chocolate chips.
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A simple, one-bowl recipe for moist pumpkin bread packed with chocolate chips. Perfect for fall baking, this recipe is easy to follow and yields a delicious loaf.

Ingredients

Scale
  • 15.25 oz can pumpkin puree
  • 3 large eggs
  • 1 cup vegetable oil
  • 2 cups granulated sugar
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1 cup chocolate chips

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
  2. In a large bowl, whisk together the pumpkin puree, eggs, vegetable oil, granulated sugar, and vanilla extract until well combined.
  3. In a separate bowl, whisk together the all-purpose flour, baking soda, salt, cinnamon, nutmeg, and cloves.
  4. Add the dry ingredients to the wet ingredients and mix until just combined. Do not overmix.
  5. Gently fold in the chocolate chips.
  6. Pour the batter into the prepared loaf pan.
  7. Bake for 60-75 minutes, or until a wooden skewer inserted into the center comes out clean. If the top begins to brown too quickly, you can loosely tent it with aluminum foil.
  8. Let the bread cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely.

Notes

  • For mini loaves, bake for 30-35 minutes.
  • You can substitute butter for oil, but oil tends to make quick breads moister.
  • Ensure you use pumpkin puree, not pumpkin pie filling.
  • This bread freezes well. Wrap cooled loaves tightly in plastic wrap, then in foil.
  • For a richer flavor, you can add 1/4 cup of melted butter to the wet ingredients.

Nutrition

Find it online: https://carlacooking.com/pumpkin-chocolate-chip-bread/