Pumpkin Chocolate Chip Bread
Moist pumpkin chocolate chip bread made with pumpkin puree, warm spices, vegetable oil, eggs, vanilla, and semisweet chocolate chips. Perfect for breakfast, dessert, or snacking.
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Ingredients
- 3 1/4 c all-purpose flour
- 2 tsp cinnamon
- 1/2 tsp freshly grated nutmeg
- 1/2 tsp allspice
- 1/2 tsp ground ginger
- 2 tsp baking soda
- 2 tsp salt
- 1 3/4 c pumpkin puree 15-oz can
- 1 c vegetable oil
- 3 c sugar
- 4 large eggs
- 1 tsp vanilla extract
- 2/3 c room-temperature water
- 1 1/2 c semisweet chocolate chips about 12 oz
Instructions
Prepare the oven and pans.
- Preheat the oven to 350°F. Grease and flour two 9x5-inch loaf pans.
Combine the dry ingredients.
- In a large bowl, whisk together the all-purpose flour, cinnamon, freshly grated nutmeg, allspice, ground ginger, baking soda, and salt until evenly combined. Set aside.
Combine the pumpkin and oil.
- In a separate large bowl, whisk together the pumpkin puree and vegetable oil until smooth.
Add the sugar.
- Add the sugar to the pumpkin mixture and whisk until fully incorporated.
Add the eggs.
- Add the eggs one at a time, whisking well after each addition.
Add the vanilla and water.
- Stir in the vanilla extract and room-temperature water until the mixture is smooth and evenly blended.
Add the chocolate chips.
- Using a rubber spatula, fold the semisweet chocolate chips into the wet mixture.
Combine the wet and dry mixtures.
- Add the dry ingredients to the wet ingredients. Fold gently with a rubber spatula until just combined. Do not overmix.
Divide the batter.
- Divide the batter evenly between the two prepared loaf pans. Smooth the tops lightly with a spatula.
Bake the loaves.
- Bake for 1 hour and 15 minutes to 1 hour and 30 minutes, rotating the pans halfway through the baking time. The bread is done when a toothpick inserted into the center comes out clean or with a few moist crumbs.
Cool in the pans.
- Transfer the loaf pans to a wire rack and allow the bread to cool in the pans for 10 minutes.
Remove and cool completely.
- Carefully remove the loaves from the pans and place them directly on the wire rack. Allow the bread to cool completely before slicing.
Notes
To make this Pumpkin Chocolate Chip Bread gluten free, replace the all-purpose flour with a high-quality 1:1 gluten-free baking flour blend that contains xanthan gum. Use certified gluten-free baking soda, spices, vanilla extract, pumpkin puree, and chocolate chips. Check all packaged ingredients for gluten cross-contamination. Gluten-free quick breads can be slightly more delicate, so allow the loaves to cool completely before slicing.