Happy October, friends! This is one of my favorite months! Not only is fall the best time of year, but it’s also our wedding anniversary and it brings back *all* the feels.

One of my favorite things to do in the fall is bake my dark chocolate chip pumpkin bread! I’ve made it *so* many times for me, J, and friends & family.  It’s moist, decadent, and super easy to make! It also makes for a great DIY housewarming gift.

Copper Measuring Cups | Copper Measuring Spoons |  Nonstick Ceramic Loaf Pan | Medium Elevated Dark Wash Serving Board

Ingredients:

2 cups all purpose flour

1 1/2 cup granualted sugar

1/2 cup vegetable oil

2 eggs

1 tsp baking soda

1/2 tsp salt

1 tbsp pumpkin pie spice

1/2 cup water

1 cup pumpkin purée {I do a little bit more to make the inside EXTRA moist and gooey, but this is a personal preference}

1 cup dark chocolate chips {feel free to swap out with semisweet chocolate chips}

Directions:

1. Mix all the dry ingredients, except the sugar, in one bowl.
2. In a separate bowl, whisk together eggs, sugar, and oil.
3. Combine the wet ingredients with the dry ingredients and slowly add the water.
4. Add pumpkin purée and mix well.
5. Lastly, fold in the dark chocolate chips.
6. Spray a loaf pan with non-stick spray and add the batter.
7. Bake at 350 degrees for 1 hour or until toothpick comes out clean.