This easy to make Pumpkin Chocolate Chip Bread is spicy, sweet and filled with gooey chocolate chips. Perfect for coffee breaks, breakfast or dessert, you'll make this bread again and again!
Preheat the oven to 180C/350F and spray a 2lb loaf tin with cooking spray. Lay a thin strip of grease proof paper long ways in the tin, with some overhang each end to lift the cake out.
Place the butter and sugars in to a large bowl, or the bowl of your stand mixer, and beat on medium-high speed until light and fluffy. Around 2 minutes.
Add in the eggs, scraping down the sides as necessary, and mix on medium speed until well combined.
Place the flour, baking powder, bicarbonate of soda, salt, spices and chocolate chips into a medium sized bowl and stir briefly to coat the chips in flour.
Tip the flour mixture into your egg mixture and mix on low until the mixture starts to come together, then add in the pumpkin and continue to mix on low until combined. Tun the speed up to medium and mix for 20-30 seconds to make sure everything is smooth and combined.
Tip the mixture into your prepared pan and spread into an even layer.
Place in the oven for 40-45 minutes, until risen, golden and an inserted skewer into the centre comes out clean. There should be no orange crumbs, but you may hit chocolate chips and have them on your skewer!
Leave to cool completely in the pan, before transferring to a cutting board to cut into 10-12 slices.
Alternatively, you can remove the loaf and drizzle some melted milk chocolate over the top like I did. Leave it for 15 minutes to set and then slice.
Pumpkin Chocolate Chip Bread will keep in an airtight container, at room temperature, for 5 days. You can serve it at room temperature or warmed for 30 seconds in the microwave with butter.