Can I use fresh pumpkin instead of canned?

You absolutely can! Just roast and puree your pumpkin first—but honestly? I stick with canned puree for convenience (and that perfect moisture level every time). Fresh pumpkin tends to be more watery, so if you go that route, drain it in a cheesecloth for about an hour first. No one wants a soggy pumpkin loaf!

How do I prevent my pumpkin bread from turning out dry?

Three secrets: measure your flour correctly (spoon and level, never scoop!), don't overbake (check at 60 minutes!), and never skip the canned pumpkin—it's nature's miracle moist-maker. Oh, and that 1/4 cup water isn't optional! It's the insurance policy for that moist pumpkin loaf everyone craves.

Can I double this recipe?

Double? I've tripled it for bake sales! Just use two loaf pans (or a 9x13" pan for about 45 minutes). The batter won't mind waiting while your oven works in batches. Pro tip: write "DO NOT EAT" on the extras unless you want them to vanish before they cool!

Why did my chocolate chips sink to the bottom?

Toss them in a spoonful of flour before folding in—it gives them "grip" in the batter. Also, avoid overmixing (I'm guilty too!) which thins the batter and lets chips escape downward. Happens to the best of us!

Moist Pumpkin Chocolate Chip Bread: 5 Secrets for Perfection

Pumpkin Chocolate Chip Bread

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A moist and flavorful quick bread made with canned pumpkin, warm spices, and chocolate chips. Perfect for fall baking, bake sales, or make-ahead breakfasts.

Author: Sophia Collins
Prep Time: 15 min
Cook Time: 65 min
Total Time: 80 min
Yield: 1 loaf (10 slices) 1x
Category: Breakfast
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

1 3/4 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
1 1/2 tsp pumpkin pie spice
1/2 cup vegetable oil or melted butter
1 cup granulated sugar
2 large eggs
1 cup canned pumpkin puree
1/4 cup water
1 cup chocolate chips

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Instructions

Preheat oven to 350°F. Grease a 9×5-inch loaf pan.
In a bowl, whisk flour, baking soda, salt, and pumpkin pie spice.
In another bowl, mix oil (or butter), sugar, eggs, pumpkin, and water.
Combine wet and dry ingredients, then fold in chocolate chips.
Pour batter into the pan and bake for 60-70 minutes, or until a toothpick comes out clean.
Cool in the pan for 10 minutes, then transfer to a wire rack.

Notes

Use melted butter for richer flavor or oil for extra moisture.
Freeze slices for up to 3 months—thaw and reheat as needed.
For meal planning, pair with a protein shake or keto meal plan delivery.

Nutrition

Serving Size: 1 slice
Calories: 250
Sugar: 20g
Sodium: 180mg
Fat: 12g
Saturated Fat: 3g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 2g
Protein: 3g
Cholesterol: 35mg

Find it online: https://kitchenuser.net/moist-pumpkin-chocolate-chip-bread-recipe/