Pumpkin Chocolate Chip Bread

Moist pumpkin chocolate chip bread

Course bread

Cuisine American

Prep Time 15

Cook Time 35

Total Time 50

Servings slices

Calories 246kcal

Preheat the oven to 325F. Grease and flour two 8 x 4-inch loaf pans.
In a large bowl, whisk oil and sugar together. Mixture will look like wet sand.
½ cup vegetable oil, 1 ¾ cups granulated sugar
Whisk in eggs until well-combined.
2 large eggs
Add the pumpkin puree and whisk until well-combined.
15 ounce can pumpkin puree
Add the flour, pumpkin pie spice, baking soda, baking powder, and salt; whisk in just until combined. Don't overmix.
2 cups all-purpose flour, 1 tablespoon pumpkin pie spice, 1 teaspoon baking soda, ½ teaspoon baking powder, ½ teaspoon salt
Toss the tablespoon of flour and chocolate chips together in a small bowl.
1 tablespoon all-purpose flour, 1 cup semisweet chocolate chips
Fold the chocolate chips in just until incorporated.
Divide the batter evenly between the prepared pans.
Bake for 45-60 minutes, or until a wooden toothpick inserted into the center comes out clean.
Let the loaves cool in the pans for 10 minutes, and then remove to a wire cooling rack to finish cooling.

Oil: A similar neutral oil will work. I've also used light olive oil to make this pumpkin bread.
Pumpkin puree: Be sure to use pumpkin puree, not pumpkin pie mix. Pumpkin pie mix has sugar and spice already added in.
Pumpkin pie spice: You can use store bought or make your own pumpkin pie spice blend. Feel free to use more or less pumpkin pie spice in the bread depending on how much spice you like in your bread.
Chocolate chips: I like to use semisweet chocolate chips. You could use dark or milk chocolate chips if you prefer.
Nutrition values are estimates.