Chocolate Chip Pumpkin Bread

Cooking Time

15 minutes

Prep Time

50-60 minutes

Serving Size

8 - 10 servings

Moist, tender, and filled with warm fall flavor — this easy Chocolate Chip Pumpkin Bread is the perfect bake for any occasion. Made with Wesson Vegetable Oil for a soft, melt-in-your-mouth texture, each slice combines cozy pumpkin spice and rich chocolate chunks for the ultimate treat. Whether you’re baking for brunch, gifting a loaf, or enjoying it with your morning coffee, this simple recipe delivers comfort and sweetness in every bite.

Recipe creation by @madelineinthekitchen

CONTAINS:

eggs

Ingredients

Chocolate Chip Pumpkin Loaf

Sugar 1 1/2 cups, divided (+ 2.5 tbsp).

Eggs, beaten 2 large.

Wesson Vegetable Oil 1/2 cup.

Pumpkin purée 15 oz can.

All-purpose flour 1 3/4 cups.

Pumpkin pie spice 1 3/4 tbsp.

Baking soda 1 tsp.

Baking powder 1/2 tsp.

Salt 1 tsp.

Semi-sweet chocolate chunks 1/2 cup.

Water 1/3 cup.

Method

Pumpkin Bread

Preheat oven to 350°F.

Grease a 9″ x 5″ loaf pan with Wesson Vegetable Oil and line with parchment paper.

In a large bowl, combine 1 ½ cups sugar, eggs, Wesson Vegetable Oil, and pumpkin purée. Set aside.

In a medium bowl, whisk together the flour, pumpkin pie spice, baking soda, baking powder, and salt.

Add the dry ingredients to the wet mixture and gently fold to incorporate. Once you see just streaks of flour, add the water and gently fold again until just combined — it’s okay if there are small lumps in the batter.