Chocolate Chip Pumpkin Bread

This Best Ever Chocolate Chip Pumpkin Bread is the perfect sweet snack for fall! Light, fluffy and full of real pumpkin and chocolate chips!

Ingredients

• 15 oz pumpkin puree (100% pumpkin puree) NOT pumpkin pie filling
• 4 eggs
• 2 cups white sugar
• 1 cup vegetable oil
• 3 cups all purpose flour
• 2 teaspoons baking soda
• 3/4 teaspoon salt
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1/2 teaspoon ground nutmeg
• 1 1/4 cups mini chocolate chips reserve 1/4 cup for topping

Instructions

1. Preheat your oven to 350 degrees Fahrenheit and prepare 2 loaf tins by greasing them and lining them with parchment paper.
2. In a large bowl, whisk together the pumpkin puree, eggs, sugar, and vegetable oil until smooth.
3. Add the flour, baking soda, salt and spices and combine with a rubber spatula until no streaks of flour remain.
4. Stir in 1 cup of the mini chocolate chips gently.
5. Pour the batter into the prepared loaf tins, dividing the batter between the two pans evenly (this recipe makes 2 loaves).
6. Top the loaves with the remaining 1/4 cup mini chocolate chips.
7. Bake at 350 degrees Fahrenheit for about 45-50 minutes, or until a toothpick inserted into the middle of each loaf comes out clean.
8. Cool on a wire rack in their tins for about 10 minutes before removing the loaves from their pans to cool completely before slicing.