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Delicious Pumpkin Chocolate Chip Bread

A moist and flavorful bread combining pumpkin puree and rich chocolate chips, perfect for breakfast, snacks, or dessert.
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Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
Servings: 10 slices
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 210
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1 cup canned pumpkin puree Ensure it’s pure pumpkin without additives
  • 1 cup white sugar
  • ½ cup vegetable oil or melted coconut oil
  • 2 large eggs
  • 1 tsp vanilla extract
Dry Ingredients
  • 1 ½ cups all-purpose flour
  • 1 tsp baking soda Ensure it’s fresh
  • ½ tsp baking powder
  • ½ tsp salt
  • 1 tsp ground cinnamon
  • ½ tsp ground nutmeg
  • ½ tsp ground ginger
Add-ins
  • 1 cup chocolate chips Ensure they are halal-certified

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan with a little oil or non-stick spray.
  2. In a large mixing bowl, combine the canned pumpkin puree, sugar, vegetable oil, eggs, and vanilla extract. Whisk these together until smooth and thoroughly combined.
  3. In another bowl, sift together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger.
  4. Gradually add the dry mixture to the wet ingredients, stirring gently. Be careful not to overmix—just blend until combined.
  5. Fold in the chocolate chips for that melty, gooey goodness throughout.
  6. Pour the batter into your prepared loaf pan and smooth the top. Bake in the preheated oven for 60-70 minutes.
  7. Check for doneness by inserting a toothpick in the center; if it comes out clean, your bread is ready!
  8. Allow the pumpkin bread to cool in the pan for about 10 minutes before transferring it to a wire rack. Let it cool completely before slicing.

Notes

For substitutions, you can swap half the all-purpose flour with whole wheat for added nutrition or use unsweetened apple sauce instead of coconut oil. Keep an eye on baking time to prevent drying out the bread.