Description
Moist, spiced, and packed with gooey chocolate, this Pumpkin Chocolate Chip Bread recipe is the ultimate fall baking treat. Easy one-bowl preparation, freezer-friendly, and perfect for breakfast or dessert. Includes tips, substitutions, and storage advice.
Ingredients
1 ¾ cups all-purpose flour
1 cup granulated sugar
½ cup brown sugar
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground cloves
2 large eggs
1 cup pumpkin puree
½ cup vegetable oil
1 teaspoon vanilla extract
¾ cup semi-sweet chocolate chips
Instructions
1. Preheat your oven to 350°F (175°C). Grease or line a 9×5 inch loaf pan with parchment paper.
2. In a large bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, oil, eggs, and vanilla extract until smooth.
3. Add the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves. Stir gently until just combined.
4. Fold in the chocolate chips, reserving a small handful to sprinkle on top.
5. Pour the batter into the prepared loaf pan. Smooth the top and sprinkle remaining chocolate chips over it.
6. Bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean.
7. Let the bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
Avoid overmixing the batter to keep the bread tender.
Sprinkle extra chocolate chips on top before baking for a bakery-style finish.
Let it cool completely before slicing for the cleanest cuts.
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 260
- Sugar: 24g
- Sodium: 170mg
- Fat: 11g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg