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Super Moist and Easy Chocolate Chip Pumpkin Bread

A close-up of moist chocolate chip pumpkin bread, with one slice cut and resting next to the main loaf on a white plate.
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Make this incredibly moist pumpkin bread with warm fall spices and melted chocolate chips. It is a simple, quick recipe perfect for breakfast, a snack, or a cozy autumn dessert.

Ingredients

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  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 1 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 1 cup canned pumpkin puree (not pumpkin pie filling)
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup semi-sweet chocolate chips
  • 1/2 cup chopped pecans or walnuts (optional, for topping)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan, or line it with parchment paper.
  2. In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, ginger, cloves, and salt. Set this dry mixture aside.
  3. In a large bowl, whisk together the granulated sugar, brown sugar, pumpkin puree, vegetable oil, eggs, and vanilla extract until well combined.
  4. Add the dry ingredients to the wet ingredients. Mix on low speed or by hand until just combined. Do not overmix the batter.
  5. Gently fold in the chocolate chips.
  6. Pour the batter into your prepared loaf pan. If using nuts, sprinkle them evenly over the top of the batter.
  7. Bake for 55 to 65 minutes, or until a wooden skewer inserted into the center comes out clean or with moist crumbs attached.
  8. Let the pumpkin bread cool in the pan for 10 minutes before carefully turning it out onto a wire rack to cool completely before slicing.

Notes

  • For an extra moist fall bake, you can substitute 1/4 cup of the oil with applesauce.
  • This homemade pumpkin loaf freezes well. Wrap cooled, unsliced bread tightly in plastic wrap, then foil, and freeze for up to three months. Thaw at room temperature.
  • If you prefer a maple glaze, whisk together 1 cup powdered sugar with 2 tablespoons of pure maple syrup and 1 teaspoon of milk until smooth, then drizzle over cooled bread.

Nutrition

Find it online: https://rosatasty.com/easy-moist-pumpkin-bread-recipe/