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Moist Pumpkin Chocolate Chip Bread

Close-up of a moist pumpkin chocolate chip bread loaf with melted chocolate chips.
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A perfectly moist, fall-inspired quick bread packed with warm spices and melted chocolate chips. This easy recipe is great for gifting or enjoying with a cup of coffee.

Ingredients

Scale
  • 15 oz canned pumpkin puree
  • 1/2 cup vegetable oil
  • 1/2 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 1/2 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, vegetable oil, granulated sugar, brown sugar, eggs, and vanilla extract until well combined.
  3. In a separate medium bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and cloves.
  4. Gradually add the dry ingredients to the wet ingredients, mixing 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 55-65 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

  • For a richer flavor, you can substitute half of the vegetable oil with melted butter.
  • To prevent gumminess, ensure you do not overmix the batter.
  • This bread freezes well. Wrap it tightly in plastic wrap and then in foil for up to 3 months.
  • For mini loaves, reduce baking time to 30-35 minutes.

Nutrition

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