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–+ servings
pumpkin chocolate chip bread

Pumpkin Chocolate Chip Bread

Kitchen Ready Betty
This easy to make quick bread is loaded with pumpkin goodness and gooey chocolate chips, making it an instant hit with both kids and adults.
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Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Resting Time 1 hour
Total Time 2 hours 20 minutes
Course Breakfast, Desserts
Servings 8

Equipment

  • medium mixing bowl
  • large mixing bowl
  • measuring cups
  • measuring spoons
  • 2 whisks
  • sturdy mixing spoon
  • scraping spatula
  • 9x5 metal loaf pan (lined with parchment paper)
  • foil (to prevent browning halfway through baking)
  • long cake tester
  • wire rack

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Ingredients
  

  • 1 & ⅔ cup flour spooned and leveled
  • ¼ teaspoon baking powder
  • 1 teaspoon baking soda
  • ¾ teaspoon salt
  • 1 & ½ teaspoon cinnamon
  • ½ teaspoon nutmeg
  • ¼ teaspoon ginger
  • 2 eggs at room temperature
  • 1 cup white granulated sugar
  • ⅓ cup brown sugar firmly packed
  • 1 & ½ cups 100% pumpkin purée canned or fresh
  • ⅓ cup vegetable oil
  • ½ teaspoon pure vanilla extract
  • ⅔ cup semisweet chocolate chips optional; tossed with 1 teaspoon flour to prevent sinking

Instructions
 

  • Preheat oven to 350 degrees. Adjust baking rack to lower third.
  • In a medium mixing bowl, whisk the flour, baking powder, baking soda, salt, cinnamon, nutmeg, & ginger. Mix thoroughly and set aside.
  • In a large mixing bowl, whisk eggs and sugars; then add pumpkin, oil and vanilla; mix until just combined.
  • Add the dry ingredients to the large bowl. Stir until just combined.
  • Gently stir in the chocolate chips.
  • Line loaf pan with parchment paper, then add bread batter to the pan.
  • Bake for 55-70 minutes, or until cake tester no longer shows wet batter (moist crumbs are okay). Cover top of loaf halfway though baking time with a tented piece of foil so it doesn't overbrown.
  • Remove from heat. Allow loaf to set in pan for 1 hour; then, using the parchment paper, lift out of pan. You may slice at this time, or choose to let the loaf set further on a wire rack.

Notes

Wrap pumpkin chocolate chip bread in plastic wrap or foil and store on your counter for up to 3-4 days, or in the fridge for up to 1 week.
The bread can also be frozen for up to 3 months in proper freezer packaging. Simply defrost overnight in the fridge when ready to enjoy.
This is a very dense batter that yields a very tall loaf. You want to make sure the bread bakes all the way through before removing it from the oven.
Keyword chocolate chip pumpkin bread, pumpkin bread, pumpkin bread recipe, pumpkin chocolate chip bread, quick bread
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