Pumpkin Chocolate Chip Bread is one of those recipes that never gets old. You get that classic pumpkin flavor with rich chocolate in every bite! No frosting, no fuss. Just a solid, no-fail pumpkin loaf you’ll come back to every pumpkin season!
Preheat oven to 350°F. Grease a 9x5-inch loaf pan or line with parchment paper.
In a medium bowl, whisk together flour, baking soda, salt, and pumpkin pie spice.1 3/4 cups all-purpose flour,1 teaspoon baking soda,1/2 teaspoon salt,1 1/2 teaspoons pumpkin pie spice.
In a large bowl, whisk together oil and sugar until combined.1/2 cup vegetable oil,1 1/4 cups granulated sugar.
Beat in eggs one at a time, then stir in pumpkin puree, water, and vanilla until smooth.2 large eggs,1 cup pumpkin puree,1/3 cup water,1 teaspoon vanilla extract.
Gradually fold the flour mixture into the wet ingredients until just combined. Do not over mix.
Fold in chocolate chips, reserving a few to sprinkle on top.1 cup semi-sweet chocolate chips.
Pour batter into prepared loaf pan and sprinkle remaining chocolate chips on top.
Bake for 60-65 minutes until a toothpick inserted in the center comes out with just a few moist crumbs.
Notes
Pro Tip: Don’t over mix the batter after adding the flour. That’s the key to soft, moist pumpkin bread. Mix just until the flour disappears. A few lumps are fine and will bake out. Bake time can vary by oven, so keep an eye on it near the end.