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Delicious homemade Pumpkin Chocolate Chip Bread, sliced and ready to serve, showing a moist interior packed with melted chocolate chips on a wooden board.
Daniel

Classic Pumpkin Chocolate Chip Bread

This moist and flavorful pumpkin chocolate chip bread is the perfect treat for fall, packed with warm spices and melty chocolate chips. Easy to make and wonderfully aromatic.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 12 slices
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 300
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup Pumpkin Puree not pie filling
  • 1 1/2 cups Granulated Sugar
  • 1/2 cup Vegetable Oil
  • 2 Large Eggs room temperature
  • 1 tsp Vanilla Extract
  • 1 3/4 cups All-Purpose Flour
  • 1 tsp Baking Soda
  • 1/2 tsp Baking Powder
  • 1/2 tsp Salt
  • 1 tsp Ground Cinnamon
  • 1/2 tsp Ground Nutmeg
  • 1/4 tsp Ground Ginger
  • 1/8 tsp Ground Cloves
  • 1 cup Semi-Sweet Chocolate Chips

Equipment

  • Large Mixing Bowl
  • Medium mixing bowl
  • Whisk
  • Rubber spatula
  • Loaf Pan (9x5-inch)
  • Measuring Cups
  • Measuring Spoons
  • Wire Rack

Method
 

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan, or line with parchment paper, leaving an overhang on the long sides for easy removal.
  2. In a large mixing bowl, whisk together the pumpkin puree, granulated sugar, vegetable oil, eggs, and vanilla extract until well combined and smooth.
  3. In a separate medium mixing bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, ground cinnamon, ground nutmeg, ground ginger, and ground cloves.
  4. Gradually add the dry ingredients to the wet ingredients, mixing with a rubber spatula until just combined. Be careful not to overmix; a few streaks of flour are okay.
  5. Gently fold in the semi-sweet chocolate chips until evenly distributed throughout the batter.
  6. Pour the batter into the prepared loaf pan and spread evenly.
  7. Bake for 55-65 minutes, or until a wooden skewer or toothpick inserted into the center comes out clean. If the top starts to brown too quickly, you can loosely tent it with aluminum foil.
  8. Remove the loaf pan from the oven and let the bread cool in the pan for 10-15 minutes before carefully transferring it to a wire rack to cool completely.
  9. Slice and serve warm or at room temperature.

Notes

Ensure your pumpkin puree is 100% pumpkin, not pumpkin pie filling, which contains added spices and sugar. Do not overmix the batter; overmixing can lead to a tough, dry bread. This bread stores well at room temperature, tightly wrapped, for up to 3-4 days, or in the refrigerator for up to a week. It can also be frozen for up to 3 months.