Easy Pumpkin Chocolate Chip Bread
This easy Pumpkin Chocolate Chip Bread is soft, moist, and packed with warm pumpkin spice and semisweet chocolate chips. Made with canned pumpkin and simple pantry ingredients, it's an easy one-bowl fall baking recipe!
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 tsp salt
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 2 tsp pumpkin pie spice
- 1 cup canned pumpkin puree
- 1/2 cup packed light brown sugar
- 1/2 cup granulated sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1/2 tbsp vanilla extract
- 1 cup semisweet chocolate chips
Instructions
- Preheat the oven to 350°F.
- Grease a 9x5-inch loaf pan with nonstick cooking spray and set aside.
- In a large mixing bowl, add the pumpkin puree, brown sugar, granulated sugar, vegetable oil, eggs, and vanilla extract.
- Mix until everything is smooth and well combined.
- Add the all-purpose flour, salt, baking powder, baking soda, and pumpkin pie spice to the wet ingredients.
- Gently mix until just combined.
- Gently fold in 1 cup of semisweet chocolate chips until evenly distributed throughout the batter.For a prettier finished loaf, you can reserve a small handful of chocolate chips to sprinkle over the top before baking.
- Pour the batter into the prepared loaf pan and spread it into an even layer.Sprinkle additional chocolate chips over the top, if desired.
- Bake at 350°F for 50–55 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Remove the pumpkin bread from the oven and allow it to cool in the loaf pan for 10 minutes.
- Carefully remove the bread from the pan and transfer it to a wire cooling rack to cool completely
- Slice and enjoy!