Chocolate Chip Pumpkin Bread

5 from 2 votes

Fall flavors are added to a family classic in this delicious pumpkin loaf!

Course Bread, Breakfast, Dessert, Snack

Cuisine American

Prep Time 15

Cook Time 55

Total Time 1 10

Servings

Calories 438kcal

Get Recipe Ingredients

Preheat oven to 350°F degrees.
In a large bowl, whisk together the dry ingredients (flour, both sugars, baking soda, baking powder, cinnamon, nutmeg) until well blended.
Adding one at a time, whisk in the the pumpkin puree, eggs, vegetable oil, water, and vanilla to the dry mix, stirring in between each new ingredient.
Fold in the ½ cup chocolate chips last, until well blended.
Pour evenly into the prepared loaf pan.
Sprinkle remaining chocolate chips over the top of the loaf, and then sprinkle the cinnamon sugar mix evenly over the top of loaves. NOTE: only sprinkle on as much or as little cinnamon sugar as you like. Save the rest for another recipe.
Bake at 350°F degrees for 50-60 minutes, or until a toothpick inserted into the center of the loaf comes out clean without any wet batter.

Makes approximately 8-10 servings.

Storage: Store in an airtight container at room temperature for up to 5 days, or in the refrigerator for up to one week.

Freeze: You can store in a freezer-safe container or freezer bag for up to two months. Thaw in the refrigerator overnight before serving.