Moist pumpkin bread studded with chocolate chips! This bread is perfect when served warm with a thick slather of salted butter.
Preheat oven to 350 degrees. Spray a loaf pan with non-stick spray.
Add the flour, brown sugar, sugar, pumpkin pie spice, baking soda, and baking powder to a large mixing bowl and whisk to combine.
To a smaller bowl, add the pumpkin, oil, and eggs, Whisk well to combine.
Pour the pumpkin mixture into the dry ingredients and stir until just combined.
Stir in the chocolate chips.
Spread the batter into the prepared loaf pan and bake for 60-70 minutes or until a tester comes out clean.
Cool for 10 minutes in the pan before removing to a wire rack to cool completely.
Store, tightly wrapped, on the counter for up 2 days or in the refrigerator for up 7 days.
For longer storage, slice the bread and wrap invidividually. Store in a freezer bag for up to 3 months. Thaw on the counter overnight before serving.
To rewarm slices of bread, heat in the microwave for 10 seconds.
Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on bunsinmyoven.com should only be used as a general guideline.