Ingredients
Scale
Dry Ingredients
- 1¾ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground ginger
- ¼ tsp ground cloves
Wet Ingredients
- 1 cup pumpkin puree (not pumpkin pie filling)
- ½ cup vegetable oil
- 2 large eggs
- 1¼ cups granulated sugar
- ⅓ cup water
Add-ins
- 1 cup semi-sweet chocolate chips
- 2 tbsp flour (for coating chocolate chips)
Instructions
- Prep your pan and oven: Preheat oven to 350°F. Grease a 9×5 inch loaf pan and lightly dust with flour.
- Mix dry ingredients: In a medium bowl, whisk together flour, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.
- Combine wet ingredients: In a large bowl, whisk together pumpkin puree, oil, eggs, sugar, and water until smooth.
- Combine wet and dry: Add the flour mixture to the pumpkin mixture and stir just until combined. Don’t overmix.
- Prepare chocolate chips: Toss chocolate chips with 2 tablespoons of flour to coat them. This prevents them from sinking to the bottom.
- Fold in chips: Gently fold the floured chocolate chips into the batter.
- Bake: Pour batter into prepared loaf pan. Bake for 60-70 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs.
- Cool: Let cool in pan for 10 minutes, then turn out onto a wire rack to cool completely.
Notes
Ideas to Customize Your Pumpkin Bread
- Add ½ cup chopped walnuts or pecans along with the chocolate chips
- Substitute mini chocolate chips for regular ones for more even distribution
- Try dark chocolate chips for a richer flavor
- Add a cream cheese glaze: mix 4 oz softened cream cheese, 1 cup powdered sugar, and 2-3 tbsp milk
- Prep Time: 15 minutes