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Pumpkin Chocolate Chip Bread Recipe

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4.3 from 86 reviews

Moist, warmly spiced pumpkin bread studded with melty chocolate chips. This cozy fall favorite is perfect for breakfast, dessert, or gifting, combining the rich flavors of pumpkin and warm spices with sweet chocolate chips for an irresistible treat.

  • Total Time: 1 hour 15 minutes
  • Yield: 1 loaf (about 10 slices)

Ingredients

Dry Ingredients

  • 1 ¾ cups all-purpose flour
  • 1 tsp baking soda
  • ½ tsp baking powder
  • ½ tsp salt
  • 1 ½ tsp ground cinnamon
  • ½ tsp ground nutmeg
  • ¼ tsp ground cloves
  • ¼ tsp ground ginger

Wet Ingredients

  • 1 cup pumpkin purée (not pumpkin pie filling)
  • 1 cup granulated sugar
  • ½ cup brown sugar, packed
  • ½ cup vegetable oil (or melted butter)
  • 2 large eggs
  • 1 tsp vanilla extract

Additional

  • 1 cup semisweet chocolate chips (plus more for topping)

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper to prevent sticking.
  2. Mix Dry Ingredients: In a medium bowl, whisk together all-purpose flour, baking soda, baking powder, salt, ground cinnamon, nutmeg, cloves, and ginger until evenly combined.
  3. Combine Wet Ingredients: In a large bowl, whisk pumpkin purée, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract together until the mixture is smooth and uniform.
  4. Incorporate Dry into Wet: Gently fold the dry ingredient mixture into the wet ingredients until just combined. Be careful not to overmix to keep the bread tender.
  5. Add Chocolate Chips: Stir in the semisweet chocolate chips evenly throughout the batter.
  6. Transfer and Top: Pour the batter into the prepared loaf pan. Optionally, sprinkle extra chocolate chips on top for added chocolate pockets.
  7. Bake: Bake in the preheated oven for 55 to 65 minutes. Check doneness by inserting a toothpick into the center; it should come out clean or with a few melted chocolate smudges.
  8. Cool: Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing to maintain structure and texture.

Notes

  • To make muffins, bake at 350°F (175°C) for 18–22 minutes instead of baking as a loaf.
  • Store the pumpkin bread tightly wrapped at room temperature for up to 3 days or refrigerate for up to 1 week to maintain freshness.
  • For longer storage, wrap the cooled loaf tightly in plastic wrap and aluminum foil, then freeze for up to 3 months.
  • Author: Martha
  • Prep Time: 15 minutes
  • Cook Time: 1 hour
  • Category: Dessert / Snack
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://chefsmeals.com/pumpkin-chocolate-chip-bread-recipe/