This is the best chocolate chip pumpkin bread with the fall flavors of cinnamon, ginger, and nutmeg. The addition of bananas makes this bread extra moist.
Add your dry ingredients to the wet ingredients and mix on low to combine.
Add the 1/2 cup of the chocolate chips and gently combine using a spatula.
3/4 cups chocolate chips
Spoon the batter into your loaf pan and tap or shake to remove any air bubbles. Then sprinkle the remainder of the chocolate chips on the top.
Bake at 350 F degrees for 55 minutes. Let cool for 15 minutes before removing from the load pan.
Notes
If your chocolate chip pumpkin bread is becoming too browned at the top, you can place a piece of foil over the top. Otherwise, try not to open the oven door.
Remove the access water from the pumpkin puree using a cheesecloth