This pumpkin chocolate chip bread is a seasonal fall favorite!
Prep Time10 minutesmins
Cook Time1 hourhr
Total Time1 hourhr10 minutesmins
Servings: 20
Ingredients
3 1/2cupwhite all purpose flour
2teaspoonbaking soda
1/2teaspoonsalt
1/2teaspoonbaking powder
2teaspoonpumpkin pie spice *see note for substitution
2cupsugar
2cuppumpkin15 ounce can
4eggs
2/3cupoil
2/3cupwater
12oz.chocolate chips - semi sweet or dark chocolate
Instructions
Prepare two 9 x 5 inch loaf pans by spraying them with cooking spray. Preheat the oven to 350 F.
Mix the flour, baking soda, salt, baking powder, pumpkin pie spice and sugar in one bowl.
3 1/2 cup white all purpose flour, 2 teaspoon baking soda, 1/2 teaspoon salt, 1/2 teaspoon baking powder, 2 teaspoon pumpkin pie spice *see note for substitution, 2 cup sugar
Mix the pumpkin, eggs, oil or shortening and water in another bowl.
2 cup pumpkin, 4 eggs, 2/3 cup oil, 2/3 cup water
Combine the wet and dry ingredients together and mix until the flour is just mixed in. Use a spoon or spatula not a mixer. Gently fold in the chocolate chips.
12 oz. chocolate chips - semi sweet or dark chocolate
Bake at 350 for 60-70 minutes. If making mini loaves bake for 20-30 minutes.
You can tent foil on the loaves after 40 minutes if you want them less brown on the outside.
Check the loaves for doneness by testing the center with a knife or toothpick. Baking times will vary depending on how wet your pumpkin puree is, so always check the center.
Let the loaves cool in the pan for 15 minutes. Then remove them from the pan and cool on wire racks until completely cooled.
After they are cooled store in an airtight container.
Notes
If you don't have pumpkin pie spice you substitute 2 teaspoons of cinnamon. Or make your own with my Pumpkin Pie spice recipe.
The batter will fill six mini loaf pans (5.75 in x 3.25 in). Or mix and match and make one larger 9 in x 5 in loaf and three mini loaves.
The bread will taste even better if you let it sit overnight before serving.