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Moist Chocolate Chip Pumpkin Bread

This moist and delicious chocolate chip pumpkin bread is perfect for fall baking. Easy to make and bursting with flavor, it's a guaranteed crowd-pleaser.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 12 slices
Course: Bread, Dessert
Cuisine: American
Calories: 300
Ingredients Equipment Method Notes

Ingredients
  

Wet Ingredients
  • 1 15 ounce can Pumpkin puree
  • 1.5 cups Granulated sugar
  • 0.75 cups Vegetable oil
  • 4 Large eggs
  • 2 teaspoons Vanilla extract
Dry Ingredients
  • 2.5 cups All-purpose flour
  • 1 teaspoon Baking soda
  • 1 teaspoon Ground cinnamon
  • 0.5 teaspoon Ground cloves
  • 0.5 teaspoon Ground nutmeg
  • 0.5 teaspoon Salt
  • 2 cups Chocolate chips

Equipment

  • 9x5 inch loaf pan
  • Large Mixing Bowl
  • Whisk
  • Rubber spatula or wooden spoon
  • Measuring Cups and Spoons
  • Wooden Skewer

Method
 

Instructions
  1. Preheat oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan.
  2. In a large bowl, whisk together the pumpkin puree, sugar, oil, eggs, and vanilla extract until well combined.
  3. In a separate bowl, whisk together the flour, baking soda, cinnamon, cloves, nutmeg, and salt.
  4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
  5. Stir in the chocolate chips.
  6. Pour batter into the prepared loaf pan.
  7. Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
  8. Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Notes

For a richer flavor, use brown sugar instead of granulated sugar or a combination of both. You can also add nuts, such as pecans or walnuts, to the batter. Store leftover bread in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.