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Chocolate Chip Pumpkin Bread
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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.
Prep Time15 minutes
Cook Time55 minutes
Total Time1 hour 10 minutes
Course: Breakfast, Dessert, Snack
Cuisine: American
Keyword: chocolate chip pumpkin bread, fall baking, pumpkin bread, quick bread
Servings: 12 slices
Calories: 245kcal
Author: Michonne Zendaya

Equipment

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

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

Instructions

  • Preheat oven to 350°F. Grease a 9x5-inch loaf pan or line with parchment paper.
  • In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves.
  • In a large bowl, whisk pumpkin puree, sugars, oil, eggs, and vanilla until smooth.
  • Stir dry ingredients into wet until just combined. Fold in chocolate chips.
  • Pour batter into prepared loaf pan and smooth the top.
  • 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.