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Pumpkin Bread with Chocolate Chips

Make this easy pumpkin bread with chocolate chips! It is an amazing fall treat to make for a get together or just for the family! Its sweet and has that perfect amount of spice from the cinnamon and other spices.
Course bread, Dessert
Cuisine American
Keyword pumpkin bread, pumpkin chocolate chip bread
Prep Time 15 minutes
Cooling time 1 hour
Servings 1 loaf

Ingredients

  • 2 cups all purpose flour
  • 1 teaspoon baking soda
  • 2 teaspoon cinnamon
  • 1 1/2 teaspoon pumpkin pie spice If you do not have this, you can add 1/2 teaspoon of each: cloves, all spice, nutmeg
  • 1/2 teaspooon salt
  • 1/2 cup canola oil
  • 3/4 cup brown sugar
  • 2 large eggs
  • 1 1/2 cup pumpkin puree
  • 2 teaspoon vanilla extract
  • 1-2 cup chocolate chips can be milk or semi sweet

Instructions

  • Preheat the oven to 350 degrees. Grease a 9 by 5 inch loaf pan with non stick spray or butter. You can also line the bottom with parchment paper so the bottom does not stick.
    In a large mixing bowl, add your brown sugar, eggs, and canola oil and whisk together until well combined and creamed. You can use a stand mixer or hand mixer as well (I prefer to use a hand whisk).
  • Next, add your canned pureed pumpkin, vanilla, cinnamon, pumpkin pie spice, salt and baking soda and continue to stir together.
  • Last add your flour and use a rubber spatula to combine the flour into the pumpkin batter. Don't overmix. This will develop the gluten in the flour which we dont want that much of. Simply mix until all is combined
  • Last take your chocolate chips and toss them in a spoon full of flour and then add them to the batter. Gently fold the chocolate chips into the batter.
  • Pour the batter into the loaf pan and smooth it out.
  • Bake the pumpkin bread in the oven for 55-65 minutes. I find 60 minutes to be about right.
  • Use a toothpick to check the center of the loaf. It should come out clean.
  • Remove the pan from the oven and let it cool on a wire rack for about 20 minutes and then carefully remove the bread from the pan too continue to cool. You can leave the bread in the pan if you prefer to serve it out of the pan.
  • Store in an airtight container in the fridge or on your countertop. You can also freeze your bread and thaw it at room temperature. Freeze for up to 3 months.