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Chocolate Chip Pumpkin Bread

A slice of moist chocolate chip pumpkin bread on a white plate, showcasing the texture and chocolate chips.
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A super-moist quick bread loaded with pumpkin and chocolate chips, made in one bowl.

Ingredients

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  • 1 2/3 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 1/2 cups granulated sugar
  • 3/4 cup vegetable oil
  • 3 large eggs
  • 1 (15 ounce) can pumpkin purée
  • 1 teaspoon vanilla extract
  • 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 flour, baking soda, salt, cinnamon, nutmeg, and cloves.
  3. Add the granulated sugar and vegetable oil to the dry ingredients. Stir until just combined.
  4. Beat in the eggs one at a time, then stir in the pumpkin purée and vanilla extract until the batter is smooth.
  5. Fold in the chocolate chips.
  6. Pour the batter into the prepared loaf pan.
  7. Bake for 50-65 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

  • To prevent chocolate chips from sinking, toss them with a tablespoon of the flour mixture before adding them to the batter.
  • For a moist center, be careful not to overbake. Check for doneness with a skewer.
  • This bread freezes well. Wrap it tightly in plastic wrap and then in foil.

Nutrition

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