This Pumpkin Chocolate Chip Bread is richly tender, moist, and chocolatey. Finally, a pumpkin recipe that actually uses up an entire can of pumpkin - no random leftovers. It's the perfect sweet breakfast recipe.
Preheat oven to 350F with rack on lower middle position. Grease a 9x5 loaf pan and set aside (bake time is for glass pan; if using a dark loaf pan, you may need to lessen baking time a bit.)
Use a hand whisk to stir together the dry ingredients in a bowl, until well incorporated. Set aside. In another bowl, whisk together the wet ingredients until well combined. Using a rubber spatula, gently fold together the wet and dry ingredients, just until no flour streaks remain - do not over mix.
Gently fold in chocolate chips. Use rubber spatula to scrape all of the batter into prepared loaf pan, evening out the corners.
Bake 30 minutes uncovered. Loosely tent with foil and bake another 30-40 minutes, or until toothpick inserted into center comes out almost clean, with a few tender crumbs attached (keep in mind melted chocolate may make it appear under baked; look for tender crumbs of bread batter on toothpick.)
Cool entirely in pan on wire rack at room temp. If you can wait until the next day to slice into bread, it's even better after resting overnight. Once bread is cooled to room temp, use thin knife to gently go around edges of bread and carefully release bread from pan. Slice and serve.
Notes
You can use melted coconut oil instead of olive oil, if preferred.
Store bread, covered, at mild room temperature for 3-4 days, Leftover baked quick bread can be stored in airtight container and frozen for up to 1 month.
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