Chocolate chip pumpkin bread

Chocolate Chip Pumpkin Bread


This Chocolate Chip Pumpkin Bread is rich, extra moist, tender, loaded with chocolate chips, and chopped pecans.


  • 1 (15-ounce) can pumpkin
  • 1 teaspoon baking soda
  • ¾ teaspoon ground cloves
  • ¾ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • ½ teaspoon salt
  • ½ cup vegetable oil
  • 2 eggs, room temperature
  • 1 ½ cups light brown sugar, firmly packed
  • 2 ¼ cups gluten free flour blend
  • 1 ½ cups semi-sweet chocolate chips
  • ¾ cup chopped pecans


  1. Preheat oven to 350° F.
  2. Grease and flour a 9″x5″ loaf pan.
  3. Whisk together the pumpkin, baking soda, salt and spices in a large mixing bowl.
  4. Add the oil, eggs, and sugar and whisk until thoroughly combined.
  5. Using a rubber spatula, fold in the flour, chocolate chips and pecans until combined.
  6. Transfer the batter to the prepared pan, and spread evenly.
  7. Bake for 1 hour or until a wooden pick inserted into the center comes out clean.
  8. Cool bread in pan on a wire rack for 15 minutes.
  9. Remove bread from pan and allow to cool completely on a wire rack.