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Pumpkin Chocolate Chip Bread Recipe

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4.2 from 88 reviews

Moist, warmly spiced pumpkin bread studded with melty chocolate chips. This cozy fall favorite is perfect for breakfast, dessert, or gifting, offering a delicious blend of autumn flavors and rich chocolate in every slice.

  • 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 Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper to ensure easy removal after baking.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, ground cinnamon, nutmeg, cloves, and ginger until well combined to distribute the spices evenly.
  3. Combine Wet Ingredients: In a large bowl, whisk the pumpkin purée, granulated sugar, brown sugar, vegetable oil (or melted butter), eggs, and vanilla extract until the mixture is smooth and homogenous.
  4. Combine Wet and Dry Mixtures: Gently fold the dry ingredient mixture into the wet mixture just until combined, being careful not to overmix, which can toughen the bread.
  5. Add Chocolate Chips: Stir in the cup of semisweet chocolate chips evenly throughout the batter to ensure every slice has melty chocolate goodness.
  6. Prepare for Baking: Pour the batter into the prepared loaf pan and sprinkle additional chocolate chips on top if desired to create a visually appealing chocolate-studded crust.
  7. Bake: Place the pan in the oven and bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean or with just a few melted chocolate smudges.
  8. Cool: Allow the bread to cool in the pan for 10 minutes to set. Then transfer it to a wire rack to cool completely before slicing to prevent crumbling.

Notes

  • For muffins: Bake at 350°F for 18–22 minutes instead of loaf baking time.
  • Store the bread tightly wrapped at room temperature for up to 3 days or refrigerate for up to 1 week to maintain freshness.
  • Freezer-friendly: Wrap the cooled loaf tightly in plastic and foil; freeze for up to 3 months. Thaw before serving.
  • Author: Jessica
  • Prep Time: 15 minutes
  • Cook Time: 1 hour
  • Category: Dessert / Snack
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

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