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Pumpkin Chocolate Chip Quick Bread with Mini Chips

Pumpkin chocolate chip quick bread bakes up moist and warmly spiced, with mini semisweet chocolate chips in every slice. A simple whisk-and-fold batter keeps this 9x5-inch loaf easy to make.
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Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 20 minutes
Servings: 10 servings
Course: Dessert
Cuisine: American
Calories: 300
Ingredients Equipment Method Notes

Ingredients
  

  • 1 nonstick cooking spray for greasing
  • 1.75 cup all-purpose flour
  • 1 tsp baking soda
  • 0.5 tsp baking powder
  • 1 tsp ground cinnamon
  • 0.5 tsp ground ginger
  • 0.25 tsp ground nutmeg
  • 0.5 tsp salt
  • 2 eggs large
  • 1 cup granulated sugar
  • 0.5 cup neutral oil such as vegetable or canola
  • 1 cup pumpkin puree canned, not pumpkin pie filling
  • 1 tsp vanilla extract
  • 0.75 cup semisweet chocolate chips mini

Equipment

  • 1 9x5-inch loaf pan

Method
 

  1. Heat the oven to 350°F.
  2. Grease a 9x5-inch loaf pan with nonstick cooking spray.
  3. Whisk the flour, baking soda, baking powder, cinnamon, ginger, nutmeg, and salt in a medium bowl.
  4. Whisk the eggs and sugar in a large bowl until combined.
  5. Whisk in the oil, pumpkin puree, and vanilla.
  6. Add the flour mixture to the pumpkin mixture and stir just until no dry streaks remain.
  7. Fold in the mini semisweet chocolate chips.
  8. Scrape the batter into the prepared pan.
  9. Bake for 55 to 65 minutes, until a toothpick inserted into the center comes out with a few moist crumbs and no wet batter; if the top browns too quickly, loosely tent it with foil.
  10. Cool the bread in the pan for 10 minutes.
  11. Turn it out onto a wire rack and cool completely before slicing.

Notes

For the softest bread, stir just until no dry streaks remain. Store airtight at room temperature for up to 3 days or freeze; for a dairy-free option, use dairy-free semisweet chocolate chips.