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Chocolate Chip Pumpkin Bread
Michonne Zendaya

Chocolate Chip Pumpkin Bread

Moist and flavorful pumpkin bread loaded with warm spices and chocolate chips — an easy fall baking recipe that’s perfect for breakfast, snacks, or gifting.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 12 slices
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 245
Ingredients Equipment Method Notes

Ingredients
  

  • 1 3/4 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 2 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 1 cup pumpkin puree
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar, packed
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 cup semi-sweet chocolate chips

Equipment

  • loaf pan (9x5-inch)
  • mixing bowls
  • whisk
  • measuring cups and spoons
  • cooling rack
  • oven

Method
 

  1. Preheat oven to 350°F. Grease a 9x5-inch loaf pan or line with parchment paper.
  2. In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves.
  3. In a large bowl, whisk pumpkin puree, sugars, oil, eggs, and vanilla until smooth.
  4. Stir dry ingredients into wet until just combined. Fold in chocolate chips.
  5. Pour batter into prepared loaf pan and smooth the top.
  6. Bake 50–55 minutes, or until a toothpick inserted comes out clean. Cool 10 minutes in the pan, then transfer to a wire rack to cool completely.

Notes

This bread keeps well at room temperature for up to 3 days, or can be refrigerated for up to 1 week. It also freezes beautifully — wrap tightly in plastic wrap and foil for up to 2 months.