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Chocolate Chip Pumpkin Bread

A moist and flavorful bread combining sweet pumpkin and gooey chocolate chips, perfect for cozy gatherings.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 10 slices
Course: Breakfast, Snack
Cuisine: American
Calories: 210
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1 cup pure pumpkin puree
  • 1/2 cup vegetable oil (or melted coconut oil)
  • 1 cup brown sugar, packed
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
Dry Ingredients
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
Add-ins
  • 1 cup semi-sweet chocolate chips

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. Lightly grease a 9x5-inch loaf pan with cooking spray or line it with parchment paper.
  3. In a large bowl, combine the pumpkin puree, vegetable oil, brown sugar, granulated sugar, eggs, and vanilla extract. Whisk until smooth.
  4. In a separate bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
  5. Gradually add the dry mixture to the wet mixture, stirring just until combined. Be careful not to overmix.
  6. Gently fold in the chocolate chips.
Baking
  1. Pour the batter into the prepared loaf pan and bake for 55-60 minutes or until a toothpick inserted into the center comes out clean.
  2. Allow the bread to cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

For healthier options, substitute half the all-purpose flour with whole wheat flour and use honey or maple syrup instead of granulated sugar. Store the bread in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.