Deliciously moist and tender spiced pumpkin bread loaded and dotted with chocolate chips!
Another pumpkin recipe over here – Pumpkin Chocolate Chip Bread!
Yup. I’m jumping on the pumpkin bread wagon, and I am so glad I did. This is the best pumpkin bread I’ve had/made! It’s super moist and deliciously tender. Perfectly spiced, and filled with chocolate chips. And to make the bread extra pretty, I placed even more chocolate chips on top before baking.
This pumpkin chocolate chip bread is perfect on these chilly autumn nights, especially warm from the oven.
Pumpkin Chocolate Chip Bread
- 200 g plain flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 2 large eggs
- 250 g granulated sugar
- 300 g pumpkin puree
- 120 ml vegetable oil
- 130 g chocolate chips
Preheat the oven to 350F/176C. Spray a 9x5 inch loaf pan with non-stick spray. Set aside.
In a large bowl, whisk the flour, baking soda, cinnamon, ginger, nutmeg, and salt together until combined.
In a medium bowl, whisk the eggs, and sugar together until combined. Whisk in the pumpkin, and oil. Pour the wet ingredients into the dry ingredients and gently mix together. Do not overmix. Gently fold in the chocolate chips.
Pour the batter into the prepared loaf pan. Bake for 60-65 minutes, or until a toothpick inserted into the centre comes out clean with only a few small moist crumbs. Make sure to loosely cover the bread with aluminum foil halfway through baking to prevent the top from getting too brown. Allow the bread to cool completely in the pan on a wire rack before removing and slicing.
The bread will stay fresh in an airtight container at room temperature or in the fridge for up to 10 days. Baked bread can be frozen up to 3 months. Thaw overnight in the fridge and bring to room temperature before serving.