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Final shot of Chocolate Chip Pumpkin Bread
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Chocolate Chip Pumpkin Bread

A moist, one-bowl pumpkin loaf loaded with warm fall spices and melty chocolate chips in every slice.
Prep Time15 minutes
Cook Time58 minutes
Total Time1 hour 13 minutes
Course: Breakfast, Dessert
Cuisine: American
Keyword: chocolate chip pumpkin bread, fall quick bread, moist pumpkin loaf, pumpkin bread, pumpkin chocolate chip bread
Servings: 10 slices
Calories: 285kcal
Cost: 2

Equipment

  • 9×5-inch loaf pan
  • parchment paper (optional)
  • large mixing bowl
  • medium mixing bowl
  • whisk
  • rubber spatula
  • measuring cups and spoons
  • wire cooling rack

Ingredients

  • 1 3/4 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 1/2 tsp salt
  • 1 cup canned pumpkin puree
  • 1 cup granulated sugar
  • 1/3 cup packed brown sugar
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1/4 cup buttermilk (or regular milk)
  • 1 tsp vanilla extract
  • 1 cup semisweet chocolate chips
  • 2 tbsp semisweet chocolate chips, for topping

Instructions

  • Preheat oven to 350°F and grease a 9x5-inch loaf pan or line with parchment paper.
  • Whisk flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt together.
  • Whisk pumpkin puree, granulated sugar, brown sugar, and oil until smooth. Add eggs one at a time, then whisk in buttermilk and vanilla.
  • Fold dry ingredients into wet ingredients just until no dry streaks remain.
  • Stir in 1 cup chocolate chips, reserving 2 tablespoons for the top.
  • Pour batter into the prepared pan, smooth the top, and sprinkle with the reserved chocolate chips.
  • Bake at 350°F for 55 to 60 minutes, until a toothpick inserted into the center comes out clean or with a few moist crumbs. Tent loosely with foil after 35 minutes if browning too quickly.
  • Cool in the pan for 15 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

Store tightly wrapped at room temperature for up to 4 days, or refrigerate for up to 1 week. Freeze the whole loaf or individual slices, wrapped tightly, for up to 3 months.