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Moist Chocolate Chip Pumpkin Bread

A delightful pumpkin bread that combines the rich taste of pumpkin puree with warm spices and chocolate chips for a comforting treat.
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Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 25 minutes
Servings: 12 slices
Course: Dessert, Snack
Cuisine: American, Baking
Calories: 200
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1 cup pumpkin puree Look for 100% pure canned pumpkin.
  • 0.5 cup vegetable oil Can substitute with melted coconut oil.
  • 0.5 cup granulated sugar Can be replaced with coconut sugar for a more natural option.
  • 0.5 cup brown sugar
  • 2 large eggs Flax eggs can be used for a vegan version.
  • 1 teaspoon vanilla extract
Dry Ingredients
  • 1.5 cups all-purpose flour Can use gluten-free flour as an alternative.
  • 1 teaspoon baking soda
  • 0.5 teaspoon baking powder
  • 0.5 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 0.25 teaspoon ground nutmeg
Add-Ins
  • 1 cup chocolate chips Can also use dried cranberries or walnuts.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a loaf pan.
  2. In a large bowl, combine the pumpkin puree, vegetable oil, granulated sugar, brown sugar, eggs, and vanilla extract. Mix until smooth.
  3. In another bowl, mix the all-purpose flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
  4. Gradually add the dry mixture to the wet ingredients, stirring gently until just combined.
  5. Fold in the chocolate chips evenly throughout the batter.
Baking
  1. Pour the batter into the prepared loaf pan and bake for 60-70 minutes.
  2. Check for doneness with a toothpick; it should come out clean or with a few crumbs.
  3. Let the loaf cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.

Notes

For best storage, keep in an airtight container in the refrigerator for up to 5 days, or freeze for up to 3 months. Reheat individual slices in a toaster oven or microwave for best results.