Moist Pumpkin Chocolate Chip Bread
Moist, spiced pumpkin chocolate chip bread that's foolproof for beginners. One bowl, simple ingredients, and freezer-friendly results every time.
Ingredients
- All-purpose flour baking soda, salt, cinnamon, nutmeg, optional cloves.
- Vegetable oil room temperature eggs, granulated sugar, canned pumpkin purée, water.
- Semi-sweet chocolate chips.
- Reserved chocolate chips for sprinkling before baking.
Instructions
- Begin by preheating the oven to 350°F and preparing a 9x5-inch loaf pan with grease and flour.
- Whisk all dry ingredients together, then create a well in the center for easy mixing.
- Combine wet ingredients in the well until smooth, then gently fold the flour mixture in just until combined.
- Add chocolate chips with minimal mixing to avoid tough bread.
- Pour into the prepared pan, top with reserved chocolate chips, and bake for 60-70 minutes until a toothpick comes out with moist crumbs.
- Cool completely in the pan for 10 minutes, then on a wire rack for 2 hours before slicing for best results.