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Two half slices of pumpkin chocolate chip bread.

Perfect Pumpkin Chocolate Chip Bread

Yield: 24 Slices (Makes 2-3 loaves)
Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes

Ingredients

  • 3 ½ cups (497 g) all-purpose flour (can sub half whole wheat flour - see note)
  • 2 cups (424 g) granulated sugar (see note)
  • 2 teaspoons baking soda
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1 teaspoon salt
  • 1 (15-ounce) can (425 g) pumpkin puree
  • 1 cup (226 g) vegetable, canola, avocado or melted coconut oil (see note)
  • 4 large eggs
  • ⅔ cup water, milk or buttermilk
  • 1 to 2 cups (170 to 340 g) semi-sweet chocolate chips (optional)

Instructions 

  • Preheat the oven to 350 degrees F. Grease two 9X5-inch loaf pans or two 8 1/2X4 1/2-inch loaf pans plus 1-2 mini loaf pans.
  • In a large bowl, whisk together the flour, sugar, baking soda, cinnamon, nutmeg and salt together. Set aside.
  • In a medium bowl or in a large liquid measuring cup, whisk together canned pumpkin, oil, eggs and 2/3 cup water, milk or buttermilk until well combined.
  • Pour the wet ingredients over the dry ingredients, and stir until there are still a few dry streaks or clumps.
  • Stir in the chocolate chips and mix until no dry streaks remain - but don't over mix! Pour batter in prepared pans.
  • Bake the bread for 55 to 70 minutes until a toothpick or thin knife inserted in the center comes out clean. Remove the bread from the oven and let sit for 10-15 minutes. Run a knife gently around the edge of the bread and turn the bread out, right side up, onto a wire rack to cool completely.

Notes

Let it Cool: this bread tastes best when it has cooled completely for a few hours and tastes even better the next day.
Flour: the original recipe called for 2 1/2 cups all-purpose flour and 1 cup whole wheat flour. This recipe is very adaptable to use 100% all-purpose flour, 100% whole wheat flour (preferably a lighter wheat like hard or soft white wheat, kamut, or einkhorn), or half and half.
Sugar: over the years, I've decreased the sugar and the bread is plenty sweet. The original recipe called for 3 cups sugar, if you are looking for that amount.
Oil + Applesauce: you can easily replace part of the oil with applesauce (many commenters in the thread below have done so with great results). My favorite is 1/2 cup applesauce, 1/2 cup oil.
Chocolate Chips: if you have trouble with the chocolate chips sinking to the bottom of the loaf, try tossing them with the dry ingredients before adding the wet ingredients.