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Pumpkin Chocolate Chip Bread

A super soft and moist pumpkin chocolate chip bread, perfect for breakfast or a sweet snack, filled with gooey chocolate chips and warm fall flavors.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 10 servings
Course: Breakfast, Dessert, Snack
Cuisine: American, Fall
Calories: 220
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour Sifted if desired for fluffiness
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon Double if preferred for flavor
  • 1 teaspoon pumpkin spice Optional
  • 1/2 teaspoon salt A pinch of salt
Wet Ingredients
  • 2 large eggs
  • 1 cup pumpkin puree Canned, not pie filling
  • 1/2 cup vegetable oil Can substitute half with Greek yogurt
  • 1 cup brown sugar
  • 1 teaspoon vanilla extract
Add-ins
  • 1 cup chocolate chips Use regular or mini chips as preferred

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C).
  2. In a bowl, mix all the dry ingredients: flour, baking soda, cinnamon, pumpkin spice, and salt.
  3. In another bowl, whisk together the eggs, pumpkin puree, vegetable oil, brown sugar, and vanilla until well combined.
  4. Gently fold the dry mixture into the wet mixture until just combined. Be careful not to over-mix.
  5. Fold in the chocolate chips.
Baking
  1. Pour the batter into a greased loaf pan.
  2. Bake for approximately 55 minutes, checking with a toothpick for doneness.
  3. Let the bread cool in the pan for at least 15 minutes before transferring to a wire rack to cool completely.

Notes

For more variations, consider adding nuts or replacing oil with brown butter. Slices can be toasted and served with butter or cream cheese.