Moist Chocolate Chip Pumpkin Bread
This moist and delicious chocolate chip pumpkin bread is perfect for fall baking. Easy to make and guaranteed to be a crowd-pleaser!
Equipment
- 9x5 inch loaf pan
- Large Mixing Bowl
- Whisk
- Measuring Cups and Spoons
- Wooden Skewer
Ingredients
Wet Ingredients
- 1 15 ounce can Pumpkin puree
- 1.5 cups Granulated sugar
- 0.75 cups Vegetable oil
- 4 Large eggs
- 2 teaspoons Vanilla extract
Dry Ingredients
- 2.5 cups All-purpose flour
- 1 teaspoon Baking soda
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Ground cloves
- 0.5 teaspoon Ground nutmeg
- 0.5 teaspoon Salt
- 2 cups Chocolate chips
Instructions
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan.
- In a large bowl, whisk together pumpkin puree, sugar, oil, eggs, and vanilla extract until well combined.
- In a separate bowl, whisk together flour, baking soda, cinnamon, cloves, nutmeg, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Stir in chocolate chips.
- Pour batter into the prepared loaf pan.
- Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
For a richer flavor, use melted butter instead of vegetable oil. You can also add nuts, such as pecans or walnuts, to the batter. Store leftover bread in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.