Easy Chocolate Chip Pumpkin Bread Loaf
- Cook Time: 75 minutes
- Total Time: 1 hour 15 minutes
- Diet: Vegetarian
Ingredients
Scale
- 1 ¾ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup packed light brown sugar
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 tablespoon pumpkin pie spice
- 2 large eggs, room temperature
- 1 can (15 oz) pure pumpkin puree (not pumpkin pie filling)
- ½ cup vegetable oil or melted coconut oil
- 1 teaspoon vanilla extract
- 1 cup semi-sweet chocolate chips (plus extra for topping)
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a 9×5 inch loaf pan with cooking spray or butter. For even easier removal, you can line the pan with parchment paper, leaving a slight overhang on the sides.
- In a medium-sized mixing bowl, whisk together the all-purpose flour, granulated sugar, brown sugar, baking soda, salt, and pumpkin pie spice. Ensure there are no large clumps of brown sugar remaining.
- In a separate large bowl, beat the eggs lightly. Stir in the pumpkin puree, vegetable oil, and vanilla extract until the mixture is smooth and well combined.
- Slowly add the dry ingredients into the bowl with the wet ingredients. Use a spatula to gently fold the mixture together. Be careful not to overmix, as this can make the bread tough; stop as soon as no streaks of flour remain.
- Gently fold in one cup of semi-sweet chocolate chips. Pour the batter into the prepared loaf pan and smooth the top with your spatula. Sprinkle a few extra chocolate chips on top for a professional look.
- Bake for 55 to 65 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs. Let the loaf cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.