Pumpkin Chocolate Chip Bread
Make this moist Pumpkin Chocolate Chip Bread with warm spices & chocolate chips. Easy recipe with simple ingredients - perfect fall treat ready in just over an hour.
Equipment
- 9x5 inch loaf pan
- medium bowl
- large mixing bowl
- whisk
- electric mixer
- wooden spoon
- wire rack
- measuring cups
- measuring spoons
- oven
Ingredients
Dry Ingredients
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
Wet Ingredients
- 2 large eggs at room temperature
- 1 1/2 cups granulated sugar
- 1/2 cup vegetable oil
- 1/3 cup water
- 1 cup canned pumpkin puree
- 1 teaspoon vanilla extract
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat your oven to 350°F (175°C) and thoroughly grease a 9x5-inch loaf pan with butter or non-stick cooking spray.
- In a medium bowl, whisk together the all-purpose flour, baking soda, salt, cinnamon, nutmeg, and cloves until well combined.
- In a large mixing bowl, beat the eggs, granulated sugar, and vegetable oil with an electric mixer on medium speed for about 2 minutes until the mixture is pale and slightly thickened.
- Stir in the water, pumpkin puree, and vanilla extract with a wooden spoon until the wet ingredients are fully incorporated and smooth.
- Gradually add the dry flour mixture to the wet ingredients, stirring gently just until no streaks of flour remain; be careful not to overmix the batter.
- Fold in the semi-sweet chocolate chips until they are evenly distributed throughout the batter.
- Pour the batter into the prepared loaf pan and spread it into an even layer, then bake for 60-70 minutes until a toothpick inserted into the center comes out clean or with just a few moist crumbs attached.
- Let the bread cool in the pan on a wire rack for 15 minutes before turning it out onto the rack to cool completely, about 2 hours, before slicing.
Notes
Let the bread cool completely before slicing for cleaner cuts.