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Pumpkin Chocolate Chip Bread

This pumpkin bread has all the warm spices you love with the added indulgence of chocolate chips. It’s moist, flavorful, and tastes like fall in bread form. The pumpkin keeps it incredibly tender, and the chocolate chips add pockets of melty sweetness. Make extra loaves to freeze—it’s perfect for quick breakfasts or afternoon snacks with coffee all season long.
Print Recipe
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 1 (15 oz) can pumpkin puree
  • 1/2 cup oil
  • 2 eggs
  • 1 1/2 cups sugar
  • 1 3/4 cups flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon cloves
  • 1 cup chocolate chips

Method
 

  1. Preheat oven to 350°F. Make sure your oven is fully preheated before putting anything in — this ensures even baking from the very first minute.
  2. Mix pumpkin, oil, eggs, and sugar.
  3. Combine flour, baking soda, salt, and spices. Always taste as you go — you can add more seasoning, but you can't take it away!
  4. Fold dry ingredients into wet.
  5. Stir in chocolate chips.
  6. Pour into greased loaf pan.
  7. Bake 60 minutes until toothpick comes clean. Every oven is a little different, so start checking a few minutes early. You're looking for a golden color and a wonderful aroma filling your kitchen.
  8. Cool before slicing. I know it's tempting to dig in right away, but this resting time allows everything to set properly and makes a real difference in the final result.