Pumpkin puree, chocolate chips, and a warm pumpkin spice blend team up in this easy Chocolate Chip Pumpkin Bread. Sweet and spicy, it's an updated Fall classic recipe that's sure to please!
115-ounce can(425grams)pumpkin purée, NOT pumpkin pie filling
¾cup(170grams)water
12ounces(340grams)chocolate chips, (2 cups), see Recipe Notes
Instructions
Preheat the oven to 350 °F Spray two standard loaf pans with a baking spray. If desired, line the baking pan with parchment paper, leaving an overhang on the long sides.
Whisk the flour, baking soda, salt, and spices together in a large mixing bowl.
Stir in the sugar, eggs, canola oil, pumpkin purée, and water to the flour mixture, only until just incorporated. Fold in the chocolate chips, being careful not to over-mix the batter.
Pour the batter into the prepared pans. Don’t fill pans higher than ⅔ full, or the batter can spill over.
Bake for 55 to 65 minutes, checking for doneness after 45 minutes. The loaves are done when center springs back when touched and a cake tester inserted into the center of the loaf comes out clean.
Allow the bread to cool in the pan for 15 minutes, then remove from pan and cool completely on a wire rack. Serve and enjoy!
Storage instructions: Pumpkin bread will stay fresh at room temperature for up to 3 days or in the refrigerator for up to a week. For longer storage, you can freeze it for up to 3 months. Allow it to thaw overnight in the refrigerator and bring to room temperature before serving. This cake also makes a great gift and ships well!
Notes
You can substitute chopped nuts or dried fruit for the chocolate chips, if desired. Alternative pumpkin loaf presentations:
Full recipe
One extra large loaf in a standard loaf pan. Bake for 45 to 55 minutes
One large loaf in a standard loaf pan and two mini loaves using mini loaf pans. Bake the large loaf for 35 to 40 minutes and the mini loaves for 25 to 30 minutes.
Twelve full-size muffins in a standard muffin pan. Bake for 18 to 23 minutes