Chocolate Chip Pumpkin Bread Recipe
This Chocolate Chip Pumpkin Bread is soft, moist, warmly spiced, and loaded with melty chocolate chips. It’s an easy fall loaf that works for breakfast, dessert, or a cozy snack.
Ingredients
1¾ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
2 teaspoons ground cinnamon
½ teaspoon ground nutmeg
2 large eggs
1 cup pumpkin puree — not pumpkin pie filling
½ cup vegetable oil
¾ cup packed light brown sugar
¼ cup granulated sugar
1 teaspoon vanilla extract
¾ cup semi-sweet chocolate chips, plus extra for the top
Prep: 15 minutes
Bake: 55–65 minutes
Yield: 1 loaf, about 10 slices
Instructions
1. Prep the pan. Preheat the oven to 350°F. Grease a 9×5-inch loaf pan and line it with parchment paper, leaving a little overhang for easy removal.
2. Mix the dry ingredients. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger.
3. Mix the wet ingredients. In a large bowl, whisk the eggs, pumpkin puree, oil, brown sugar, granulated sugar, and vanilla until smooth.
4. Make the batter. Add the dry ingredients to the pumpkin mixture. Fold gently until just combined. Don't overmix.
5. Add the chocolate. Fold in the chocolate chips, reserving a small handful for the top.
6. Bake. Pour the batter into the loaf pan and smooth the top. Sprinkle with the remaining chocolate chips. Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Melted chocolate on the toothpick is fine.
7. Cool. Let the bread cool in the pan for about 15 minutes, then transfer it to a wire rack. Allow it to cool before slicing.
Tips for Extra-Moist Pumpkin Bread
Measure the flour by spooning it into the measuring cup rather than packing it down. Also, don't overmix or overbake—the center will continue setting slightly as the loaf cools.
For an especially pretty Pinterest-style loaf, scatter plenty of chocolate chips over the batter before baking so the finished bread has visible pools of chocolate across the top.
Storage
Keep the pumpkin bread tightly covered at room temperature for up to 3 days or refrigerate for up to 1 week. Individual slices can also be frozen for up to 3 months.