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Pumpkin Chocolate Chip Bread

Ingredients

  • 4 eggs
  • 1 1/4 cups liquid coconut cooking oil or vegetable oil
  • 1 cup water
  • 1 - 15 ounce can pumpkin
  • 3 cups coconut sugar or white granulated sugar
  • 3 1/4 cups all purpose flour
  • 2 1/2 teaspoons pumpkin spice
  • 1 1/2 teaspoons salt
  • 2 1/4 teaspoons baking soda
  • 1 1/2 cups semi-sweet or dark chocolate chips
  • Optional: extra 1/2 cup chocolate chips for sprinkling on top after baking.

Instructions

  • Preheat oven to 350°.
  • Grease and lightly flour (or line with parchment paper as I did) two, 9" by 5"metal loaf pans. Set aside.
  • In large mixing bowl, whisk together 4 eggs and oil.
  • Stir in sugar until well combined.
  • Stir in canned pumpkin and water until thoroughly combined.
  • Set aside.
  • In small mixing bowl, stir together flour, pumpkin spice, baking soda and salt.
  • Stir flour mixture into wet ingredients until just combined.
  • Pour into the two 9" by 5" prepared loaf pans.
  • Bake at 350° for an hour and fifteen minutes or until cake tester comes out clean.
  • Optional: sprinkle with extra chocolate chips immediately after removing from the oven.
  • Let loaves cool for about thirty minutes before loosening edges with a sharp knife and removing from the pan.
  • Enjoy this bread warm or cool completely before slicing.