Heat oven to 180°C (350°F) and fold a 20 cm (7.9 inches) loaf pan with parchment paper or grease with oil.
In a large bowl, beat pumpkin puree with eggs, oil and vanilla extract. Once combined, whisk in the pumpkin spice mix (cinnamon, nutmeg, ground ginger) and the brown sugar. Mix until smooth.
Using a rubber spatula or fork, stir in the flour, baking soda and salt. Mix wet and dry ingredients together until you get a smooth pumpkin bread batter.
Fold in the chocolate chips.
Pour the batter into your prepared loaf pan. Bake in hot oven for 35 to 45 minutes, or until a toothpick inserted into the center of your pumpkin chocolate chip bread comes out clean. Let cool over a baking rack or dish before slicing.
How to make pumpkin chocolate chip bread
Step 1: Combine the wet ingredients. In a large mixing bowl, beat pumpkin puree with eggs, oil and vanilla extract. Once combined, whisk in the pumpkin spice mix (cinnamon, nutmeg, ground ginger, ground cloves) and the brown sugar. Mix until smooth.
Step 2: Add the dry ingredients. Using a rubber spatula or fork, stir in the flour, baking soda and salt. Mix wet and dry ingredients together until you get a smooth pumpkin mixture. Fold in the chocolate chips.
Step 3: Bake. Pour the batter into your prepared loaf pan. Bake in hot oven for 35 to 45 minutes, or until a toothpick inserted into the center of your pumpkin chocolate chip bread comes out clean. Let cool over a baking rack or dish before slicing.
Homemade pumpkin bread: Storage information
To store homemade pumpkin bread, first of all allow it to cool completely. Once it has cooled, you can seal it in a food container or wrap it tightly in plastic wrap or aluminum foil. This prevents air exposure and keeps your bread moist. This easy chocolate chip pumpkin loaf can be stored either at room temperature or in the fridge.
At room temperature, the loaf will stay fresh for about 2 to 3 days.
Refrigerated, it will last for up to 5 days
How to freeze pumpkin bread?
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