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Pumpkin Chocolate Chip Bread

Moist, spiced pumpkin bread loaded with chocolate chips, perfect for fall baking and cozy autumn treats.
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Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 25 minutes
Servings: 1 loaf (12 slices)
Course: Breakfast, Dessert, Snack
Cuisine: American, Autumn
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

Bread
  • 1.75 cups all-purpose flour
  • 1 tsp baking soda
  • 0.5 tsp salt
  • 1 tsp ground cinnamon
  • 0.5 tsp ground nutmeg
  • 0.25 tsp ground cloves
  • 0.33 cup vegetable oil
  • 2 eggs large
  • 1.5 cups granulated sugar
  • 1 cup pumpkin puree
  • 0.33 cup water
  • 1 cup chocolate chips
Optional Glaze
  • 1 cup powdered sugar
  • 2-3 tbsp milk
  • 0.5 tsp vanilla extract

Equipment

  • 9x5-inch loaf pan
  • Mixing bowls
  • Wire rack
  • Whisk
  • Measuring cups and spoons

Method
 

  1. Preheat oven to 350°F (175°C). Grease a 9x5-inch loaf pan and dust lightly with flour.
  2. In a medium bowl, whisk together flour, baking soda, salt, cinnamon, nutmeg, and cloves.
  3. In a large mixing bowl, beat together oil, eggs, and sugar until smooth and well blended.
  4. Add pumpkin puree to wet ingredients and mix until fully incorporated.
  5. Gradually add dry ingredients to wet ingredients, alternating with water, beginning and ending with dry ingredients.
  6. Gently fold in chocolate chips, distributing evenly throughout the batter.
  7. Pour batter into prepared loaf pan and spread evenly.
  8. Bake for 65-75 minutes, or until toothpick inserted in center comes out clean.
  9. Cool in pan for 10 minutes before removing to wire rack to cool completely.
  10. If desired, whisk together glaze ingredients until smooth and drizzle over cooled bread.

Notes

Store covered at room temperature for up to 5 days. Can be frozen for up to 3 months. For extra richness, try using mini chocolate chips for better distribution throughout the bread.