Chocolate Chip Pumpkin Bread
This easy Chocolate Chip Pumpkin Bread recipe is one of our all time favorites. Made with simple ingredients and warm autumn spices, this pumpkin quick bread is just what fall ordered!
Servings: 2 loaves
Ingredients
Pumpkin Bread
- 3 1/3 cups all purpose flour
- 2 tsp baking soda
- 1 1/2 tsp salt
- 2 tsp ground cinnamon
- 3/4 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1 3/4 cup granulated sugar
- 3/4 cup brown sugar
- 1 cup canola oil (or vegetable oil)
- 4 large eggs
- 1 15oz can pumpkin puree
- 2/3 cup water
- 1 1/2 tsp vanilla extract
- 1 1/4 cups semi-sweet chocolate chips
Instructions
- Preheat oven to 350 degrees and grease two 8x4 bread pans (I also place parchment paper in the bottom of each pan and grease with baking spray).
- In a large bowl, mix all purpose flour, baking soda, salt, cinnamon, nutmeg and ginger together.
- Add in granulated sugar and brown sugar, mixing until combined.
- Make a well in the center of the dry ingredients and add in the oil. Mix until the oil is combined (the batter will be dry).
- Add in the eggs, 2 at a time, mixing until combined. (Again, the batter will be dry.)
- Pour in the water, pumpkin puree and vanilla extract and mix the batter until all dry ingredients are incorporated.
- Lastly, mix in chocolate chips.
- Divide the batter between the two bread pans.
- Bake for 55-65 minutes, or until a toothpick or cake tester comes out clean. (If the top of the bread is browning too quickly, tent a piece of non-stick foil over the top and continue baking until the center is done.)
- Allow the bread to cool 15 minutes before removing from the loaf pans. Then allow them to continue cooling on a wire rack.
- Slice, serve and enjoy!
Notes
If you prefer to use pumpkin pie spice, use 1 tsp ground cinnamon + 1 tsp pumpkin pie spice.