Pumpkin Chocolate Chip Bread
Incredibly moist pumpkin bread that is perfectly spiced, LOADED with pumpkin puree, and stuffed full of chocolate chips. This is the BEST chocolate chip pumpkin bread!
Servings: 10 - 12 slices
Calories: 337kcal
Ingredients
- 3 cups (375g) plain/all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoons ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- 2 large eggs
- ¾ cup (150g) light brown sugar
- 1 ½ cups (340g) canned pumpkin puree
- ½ cup (120ml) vegetable oil
- 1 teaspoon vanilla extract
- 1 cup (175g) chocolate chips
Instructions
- Preheat the oven to 180C/350F/Gas 4. Grease and line a 9x5-inch loaf pan with parchment paper. Set aside.
- Whisk together the flour, baking soda, salt, and spices. Set aside.
- In a large bowl, whisk together the eggs and sugar until thick and well combined. Add the pumpkin, oil, and vanilla, and whisk until combined.
- Add the dry ingredients in thirds and fold in until just combined - do not overmix. Fold in the chocolate chips. The mixture will be thick and somewhat lumpy.
- Spoon the batter into the prepared pan and spread out evenly.
- Bake for about 60 - 70 minutes, or until a toothpick inserted into the centre comes out clean with no pumpkin batter.
- Leave to cool completely in the pan on a wire rack before slicing and serving.
Video
Notes
Bread stays fresh in an airtight container at room temperature or in the fridge for up to 5 days. It also freezes well for up to 3 months. Thaw overnight in the fridge.