Chocolate Chip Pumpkin Bread
Moist and flavorful Chocolate Chip Pumpkin Bread loaded with warm spices and melty chocolate chips. The perfect easy fall baking recipe for breakfast or dessert.
Servings: 16 slices
Ingredients
- 3 cups all purpose flour
- 3 cups white sugar
- 2 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon kosher salt
- 2 cups canned pumpkin
- 1 cup vegetable oil
- 4 eggs
- ⅔ cup water
- 1 teaspoon ground cloves
- 1 teaspoon allspice
- ½ teaspoon pumpkin pie spice
- ½ bag semi-sweet chocolate chips
Instructions
- Preheat the oven to 350°F. Spray 2 small loaf pans with nonstick spray.
- In a medium bowl, whisk together the flour, sugar, baking soda, baking powder, and salt.
- In a large mixing bowl or stand mixer, combine the pumpkin puree, oil, eggs, water, and spices until smooth. Slowly add the dry ingredients into the wet ingredients, mixing until just combined. Do not overmix. Fold in the chocolate chips.
- Divide the batter evenly between the prepared pans. Sprinkle extra chocolate chips on top if desired.
- Bake for 55–60 minutes, or until a knife or toothpick inserted in the center comes out clean. Let the loaves cool in the pans for 10 minutes before transferring to a wire rack to cool completely. Slice and enjoy!
Notes
I recommend freezing one loaf for later. Keeping it whole will keep it fresher in the freezer.
Nutrition
Calories: 439kcal | Carbohydrates: 64g | Protein: 5g | Fat: 19g | Saturated Fat: 5g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 42mg | Sodium: 315mg | Potassium: 167mg | Fiber: 2g | Sugar: 42g | Vitamin A: 4832IU | Vitamin C: 1mg | Calcium: 34mg | Iron: 2mg