A moist and flavorful pumpkin bread loaded with chocolate chips, perfect for autumn baking.
Author:Dorothy Miler
Ingredients
Scale
For the Crust:
1 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoons pumpkin pie spice
1/2 cup vegetable oil
1 cup granulated sugar
2 large eggs
1 cup canned pumpkin puree
1/4 cup water
1 cup semi-sweet chocolate chips
Instructions
1. Prepare the Crust:
Preheat oven to 350°F (175°C). Grease a 9×5 inch loaf pan.
In a medium bowl, whisk together flour, baking soda, salt, and pumpkin pie spice.
In a large bowl, mix oil and sugar until combined. Beat in eggs one at a time, then stir in pumpkin puree and water.
Gradually blend flour mixture into wet ingredients until just combined. Fold in chocolate chips.
Pour batter into prepared pan. Bake for 60-65 minutes or until a toothpick inserted comes out clean. Cool in pan for 10 minutes before transferring to a wire rack.