Chocolate Chip Pumpkin Bread

This pumpkin bread is fluffy and moist and packed full of all the pumpkin spice flavors you love! Add chocolate chips, and you've got the most delicious Fall breakfast, dessert or sweet treat! This chocolate chip pumpkin bread is the yummiest way to enjoy all the cozy flavors of Fall.

5 from 1 vote

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Prep Time: 15

Cook Time: 55

Total Time: 1 10

Servings: slices

Ingredients

2 cups granulated sugar
3 large eggs
1 cup canola or vegetable oil
1-15 ounce can pumpkin puree
3 ½ cups all purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
¾ teaspoon ground nutmeg
½ teaspoon ground cloves
½ teaspoon allspice
1 teaspoon cinnamon
⅓ cup water
1 cup semi sweet chocolate chips

Instructions

Preheat oven to 350°F. Prepare 2, standard loaf pans (8.5x4.5x2.75-inch) by spraying with nonstick spray. Set aside. (see notes for mini loaf option)
In the bowl of a stand mixer, mix the sugar, eggs and oil on medium low speed. Mix until creamy, about 1-2 minutes. Add the pumpkin and mix well, about 30 seconds.
In a separate bowl, combine the flour, salt, baking soda, baking powder, nutmeg, cloves, allspice and cinnamon.
On low speed, gradually add the flour mixture to the wet mixture and combine until fully incorporated, about 1-2 minutes.
Add the water and mix well.
Add the chocolate chips and mix until just combined.
Fill the prepared loaf pans about two thirds full.
Bake for 45 to 55 minutes. Insert with toothpick to check doneness. The toothpick should come out clean with a few moist crumbs. Bake an additional few minutes, if needed. (see notes for bake time for mini loaf)
Allow to cool in the pan for 5 minutes. Turn out the bread onto wire cooling racks and let cool completely.

Notes

This recipe makes 2, standard loaves. You can make 4-5 mini loaves instead in mini loaf pans (5.75 x 3.25 x 2.25-inches). See recipe post for recommended pans. Bake mini loaves for 35-40 minutes. The smaller loaves will bake faster.

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