Chocolate Chip Pumpkin Loaf Recipe

Get your day going with a slice of chocolate chip pumpkin loaf that tastes better than coffee shop bread!

WET INGREDIENTS – 15 ounces canned pumpkin (not pumpkin pie filling.) – 2 large eggs – 1/2 cup vegetable oil – 1 cup golden brown sugar, lightly packed – 1/2 cup sugar DRY INGREDIENTS – 1 2/3 cups all purpose flour – 1 tsp pumpkin pie spice – 1 tsp baking soda – 1/2 tsp baking powder – 1/2 tsp salt CHOCOLATE CHIPS – 1 cup chocolate chips, plus more to sprinkling on top. Use milk, semi sweet, or dark chocolate chips, I love dark.



Preheat oven to 350F. Spray a 9x15 pan and use a parchment paper sling for easy removal after baking. Parchment is optional.

Step 1

Step 2

Mix wet ingredients in a large bowl. Mix the dry ingredients in a separate basin. Fold the dry ingredients into the wet until no flour remains.

Step 3

 Mix in chocolate chips. Spread batter evenly in prepared pan. Add more chocolate chips if desired.

Step 4

Bake the cake on the middle rack for 70–80 minutes in the preheated oven until a toothpick inserted near the center comes out without wet batter (moist crumbs are ok).

Step 5

 I cover the top with loose foil at the end of baking to prevent the top from browning while the middle bakes.

Also See

Peach Cobbler with Cinnamon Swirl Biscuits Recipe