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Incredibly Moist Chocolate Chip Pumpkin Bread

A moist and rich chocolate chip pumpkin bread that combines the comforting flavors of fall with decadent chocolate, perfect for breakfast or a snack.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 10 servings
Course: Breakfast, Dessert, Snack
Cuisine: American, Baking
Calories: 220
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon salt
Wet Ingredients
  • 1 cup pumpkin puree Fresh or canned
  • 1 cup granulated sugar
  • 1/2 cup brown sugar
  • 1/2 cup vegetable oil
  • 3 large eggs
Mix-ins
  • 1 cup chocolate chips Semi-sweet or dark chocolate

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. Grease a 9x5-inch loaf pan with non-stick spray or butter, and set aside.
  3. In a large bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, and vegetable oil until combined. Then, add the eggs one at a time, and mix until smooth.
  4. In a separate bowl, mix the flour, baking soda, baking powder, ground cinnamon, nutmeg, and salt.
Mixing and Baking
  1. Gradually add the dry mixture to the wet ingredients, stirring until just combined. Do not overmix.
  2. Gently fold in the chocolate chips until evenly distributed.
  3. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
  4. Bake in the preheated oven for 60-70 minutes or until a toothpick inserted into the center comes out clean.
  5. Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

Notes

Serve with cream cheese or butter and pair with coffee or tea for a delightful experience. Wrap leftovers tightly and store at room temperature for up to 3 days.