Can I Use Fresh Pumpkin Instead of Canned?

Absolutely! Fresh pumpkin puree works well, but you'll need to make sure it's properly drained and smooth. Canned pumpkin is typically more consistent in texture and moisture, which is why most bakers prefer it. If you're using fresh, roast and mash your pumpkin, then strain out excess liquid using cheesecloth or a fine sieve.

How Do I Keep Chocolate Chips from Sinking?

Here’s the trick: toss the chocolate chips in a tablespoon of flour before folding them into the batter. This helps suspend them evenly throughout the loaf rather than sinking to the bottom. Also, avoid overmixing once the chips are added—that can thin the batter and cause sinking.

Can This Recipe Be Doubled or Halved?

Yes to both! This recipe is very forgiving. Doubling is perfect if you're baking for a crowd or meal prepping. Just make sure your bowls and oven space can handle it. Halving works great if you only want one loaf—just divide all ingredients precisely and reduce baking time slightly.

Chocolate Chip Pumpkin Bread – Moist, Irresistible 2 Loaves!

Best Chocolate Chip Pumpkin Bread

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This Best Chocolate Chip Pumpkin Bread is a moist, spiced quick bread loaded with rich chocolate chips, perfect for fall baking. It makes two loaves and is ideal for gifting, meal prep, or cozy treats.

Author: Emily
Prep Time: 15 minutes
Cook Time: 60 minutes
Total Time: 1 hour 15 minutes
Yield: 2 loaves (16 servings total) 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

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3 1/2 cups all-purpose flour
3 cups granulated sugar
1 tablespoon ground cinnamon
1 teaspoon ground nutmeg
2 teaspoons baking soda
1 1/2 teaspoons salt
4 large eggs
1 (15 oz) can pumpkin puree
1/2 cup vegetable oil
2/3 cup water
2 cups semi-sweet chocolate chips

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Instructions

Preheat the oven to 350°F (175°C). Grease two 8.5×4.5 inch loaf pans.
In a large bowl, whisk together flour, sugar, cinnamon, nutmeg, baking soda, and salt.
In a separate bowl, mix eggs, pumpkin puree, vegetable oil, and water until smooth.
Pour the wet ingredients into the dry ingredients and stir just until combined.
Toss chocolate chips in a tablespoon of flour and fold them into the batter.
Divide the batter evenly between the two loaf pans and smooth the tops.
Bake for 55–65 minutes, or until a toothpick inserted in the center comes out with moist crumbs.
Let the loaves cool in the pans for 10–15 minutes, then remove and cool completely on a wire rack.

Notes

Use pure canned pumpkin, not pumpkin pie filling.
Flour the chocolate chips to prevent them from sinking.
Wrap tightly and freeze for up to 3 months.
Turn this recipe into muffins or mini loaves—just adjust the baking time.

Nutrition

Serving Size: 1 slice (1/8 of a loaf)
Calories: 320
Sugar: 29g
Sodium: 280mg
Fat: 14g
Saturated Fat: 4g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 47g
Fiber: 2g
Protein: 4g
Cholesterol: 35mg

Find it online: https://recipeshots.com/best-chocolate-chip-pumpkin-bread/