This pumpkin chocolate chip bread is truly the best homemade pumpkin bread you'll ever make. It's moist, packed with chocolate chips, and tastes like fall!
¼cupcanola or vegetable oilliquid-state coconut oil may be substituted
¼cupcup sour creamlite is okay; or Greek yogurt may be substituted
1tablespoonmild or medium-flavored molassesnot blackstrap, too intense
2teaspoonsMcCormick Pumpkin Pie Spice ExtractMcCormick Vanilla Extract may be substituted
2teaspoonspumpkin pie spicea mixture of cinnamon, allspice, cloves, and nutmeg if you don’t have pumpkin pie spice
2teaspoonscinnamon
½teaspoonground nutmeg
1 ½cupsall-purpose flour
½teaspoonbaking powder
½teaspoonbaking soda
¼teaspoonsaltor to taste
1cupmini semi-sweet chocolate chipsmini size recommended for better distribution, regular size may be substituted
Instructions
Preheat oven to 350F. Spray one 9×5-inch loaf pan with floured cooking spray, or grease and flour the pan; set aside.
To a large bowl, add the the first eleven ingredients, through ground nutmeg, and whisk to combine.
Add the flour, baking powder, baking soda, salt, and stir until just combined; don’t overmix.
Add the chocolate chips and stir to combine.
Turn batter out into prepared pan, smoothing the top lightly with a spatula and pushing it into corners and sides as necessary.
Bake for about 50 to 55 minutes or until the top is domed, golden, the center is set, and a toothpick inserted in the center comes out clean, or with a few moist crumbs, but no batter. The toothpick test is tricky because the you will likely hit melted chocolate so the toothpick will look wet.*
Allow bread to cool in pan for about 15 minutes before turning out on a wire rack to cool completely before slicing and serving. Bread will keep airtight at room temperature for up to 1 week, or in the freezer for up to 6 months.
Notes
*Tip: Tent the pan with a sheet of foil loosely draped over the top at the 40 minute-mark if you feel the tops and sides will become too browned before center cooks through. Baking times will vary based on moisture content of pumpkin, climate, and oven variances. Bake until done; watch your bread, not the clock.