Ingredients

3 1/3 cups all purpose flour

2 tsp baking soda

1 1/2 tsp salt

2 tsp ground cinnamon

3/4 tsp ground nutmeg

1/4 tsp ground ginger

1 3/4 cup granulated sugar

3/4 cup brown sugar

1 cup canola oil (or vegetable oil)

4 large eggs

1 15oz can pumpkin puree

2/3 cup water

1 1/2 tsp vanilla extract

1 1/4 cups semi-sweet chocolate chips

Instructions

Step 1: Preheat the oven to 350 degrees Fahrenheit and grease two 8×4 inch bread pans. For easier removal, line the bottom with parchment paper and grease with baking spray.

Step 2: In a large bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and ginger until well combined.

Step 3: Add the granulated sugar and brown sugar to the dry ingredients and mix thoroughly.

Step 4: Create a well in the center of the dry mixture and pour in the oil. Stir until the oil is incorporated; the batter will look dry.

Step 5: Add the eggs two at a time, mixing well after each addition. The batter will still appear dry, which is normal.

Step 6: Pour in the water, pumpkin puree, and vanilla extract. Mix until all the dry ingredients are fully incorporated and the batter is smooth.

Step 7: Fold in the semi-sweet chocolate chips evenly throughout the batter.

Step 8: Divide the batter evenly between the prepared bread pans.

Step 9: Bake for 55 to 65 minutes, or until a toothpick inserted in the center comes out clean. If the tops brown too quickly, tent with foil and continue baking until done.

Step 10: Let the breads cool in the pans for 15 minutes, then remove and transfer to a wire rack to cool completely.

Step 11: Slice, serve, and enjoy this delicious pumpkin bread with chocolate chips!

Tips & Variations

For a nutty twist, add 1/2 cup chopped walnuts or pecans along with the chocolate chips.

Use canned pumpkin puree; make sure not to use pumpkin pie filling which contains added spices and sugar.

Try swapping the semi-sweet chocolate chips for white chocolate or butterscotch chips for a different flavor profile.

If you prefer a less sweet bread, reduce the sugar by 1/4 cup each of granulated and brown sugar.

FAQs

Can I use fresh pumpkin instead of canned pumpkin puree?

Yes, you can use fresh pumpkin puree, but be sure to cook and puree the pumpkin well to reach a smooth consistency similar to canned puree. This ensures the texture of the bread stays moist and tender.

Why does the batter seem dry at some points during mixing?

The batter will appear dry after adding the oil and eggs because the pumpkin and water have not been incorporated yet. Once you add the pumpkin puree and water, the batter will become moist and come together properly.