Chocolate Chip Pumpkin Bread
This pumpkin bread is fluffy and moist and packed full of all the pumpkin spice flavors we all love! The only thing that’s better than pumpkin is chocolate chips and pumpkin! The chocolate compliments the pumpkin spices so well. I love to make mini loaves for gifting these to my lucky neighbors and friends.
- Prep Time: 15
- Cook Time: 40
- Total Time: 55 minutes
- Yield: 4 mini loaves 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 2 cups granulated sugar
- 3 large eggs
- 1 cup canola or vegetable oil
- 1 (15oz) can of pumpkin puree
- 3 1/2 cups all purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 3/4 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 1/2 teaspoon allspice
- 1 teaspoon cinnamon
- 1/3 cup water
- 1 cup semi sweet chocolate chips
Instructions
- Preheat oven to 350°F. Prepare loaf pans by spraying with nonstick spray.
- Make the batter. In the bowl of a stand mixer, mix the sugar, eggs and oil. Add the pumpkin and mix well
- In a separate bowl, combine the flour, salt, baking soda, baking powder, nutmeg, cloves, allspice and cinnamon.
- Add the flour mixture to the wet ingredients in the mixer and combine until well incorporated.
- Add the water and mix well.
- Add the chocolate chips and mix until just combined.
- Fill the prepared loaf pans two thirds full.
- Bake for 35-40 minutes. Insert with toothpick. If it comes out clean, the bread is done.
- Allow to cool in the pan for 5 minutes. Turn out the bread onto wire cooling racks and let cool completely.
Notes
- You can make these in bigger loaf pans. Increase bake time to 40-45 minutes total bake time.
- I absolutely love eating this bread with cream cheese frosting spread. Yum!
- These loaves freeze really well. Wrap them in plastic wrap and store in a zip top freezer bag.
Find it online: https://thatbreadlady.com/chocolate-chip-pumpkin-bread/