Pumpkin Chocolate Chip Bread is the best way to enjoy pumpkin! This fall favorite has an incredible light, fluffy, and moist texture with the perfect amount of sweetness that will have you coming back for seconds.
Prep Time10 minutesmins
Cook Time1 hourhr
Total Time1 hourhr10 minutesmins
Course: Breakfast
Cuisine: American
Keyword: Pumpkin Chocolate Chip Bread
Servings: 10
Calories: 296kcal
Author: Garnish and Glaze
Ingredients
1 1/4cupsall-purpose flour, (divided)
2/3cupsemi-sweet chocolate chips
2/3cupgranulated sugar
1/3cupdark brown sugar
1teaspooncinnamon
3/4teaspoonbaking soda
1/2teaspoonsalt
1/4teaspoonnutmeg
1 1/4cuppumpkin puree
2eggs
1/3cupcanola or vegetable oil
1/2 teaspoonvanilla extract
Instructions
Preheat oven to 350 degrees F (325 if using a dark colored pan) and grease a 4.5 x 8.5 inch loaf pan. (Line with parchment paper for easier removal if desired.) Set aside.
Mix chocolate chips with 2 tablespoons of the flour and set aside.
In a large mixing bowl, whisk together remaining flour and the rest of the dry ingredients. Add the pumpkin, eggs, oil, and vanilla and mix until combined.
Fold in the flour covered chocolate chips and pour batter into the prepared loaf pan. Bake for 55-65 minutes until a toothpick comes out with a few moist crumbs. (Drape a sheet of foil over the top halfway through baking to prevent browning.)
Let bread cool in pan for 10 minutes. Run knife around the edges of the pan and lift out by the edges of the parchment paper or turn pan over, give it a firm pat, and tap the edge on the counter until the loaf falls out. Place bread on a cooling rack to cool completely before slicing.
Store in an airtight container at room temperature or in the fridge fridge for up to 4 days.