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Pumpkin Chocolate Chip Bread

This moist and flavorful pumpkin chocolate chip bread is easy to make in one bowl, ensuring a delightful treat that's perfect for breakfast or dessert.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 8 slices
Course: Breakfast, Dessert
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 3/4 cups all-purpose flour
  • 1 cup granulated sugar
  • 1/2 cup light brown sugar, packed
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon fine sea salt
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves optional but awesome
  • 1/4 teaspoon ground ginger
Wet Ingredients
  • 2 large eggs room temperature
  • 1 cup canned pumpkin puree not pumpkin pie filling
  • 1/2 cup neutral oil
  • 1/4 cup milk dairy or unsweetened almond
  • 2 teaspoons vanilla extract
Mix-Ins
  • 1 cup semisweet chocolate chips plus extra for topping
  • 1/2 cup chopped walnuts or pecans optional
  • coarse sugar for topping optional

Method
 

Preparation
  1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with a parchment sling for easy removal.
  2. In a large bowl, whisk together the dry ingredients: flour, granulated sugar, brown sugar, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger until evenly combined.
Mixing
  1. Add the wet ingredients: eggs, pumpkin puree, oil, milk, and vanilla directly to the dry mix. Whisk until just combined and no dry pockets remain. Avoid overmixing.
  2. Fold in the chocolate chips (and nuts, if using), reserving a few chips for the top.
Baking
  1. Pour the batter into the prepared pan. Smooth the top and sprinkle with reserved chocolate chips and coarse sugar if desired.
  2. Bake for 55-65 minutes, until a toothpick inserted near the center comes out mostly clean with a few moist crumbs.
  3. If the top is browning too quickly, tent it loosely with foil at the 45-minute mark.
  4. Let the loaf cool in the pan for 15 minutes, then lift out and transfer to a wire rack. Allow to cool at least 45 more minutes before slicing.
Serving
  1. Slice thickly, serve warm, and enjoy!

Notes

Wrap tightly or store in an airtight container for up to 3 days. The flavor deepens on day two. The loaf can also be refrigerated for up to 6 days or frozen for up to 3 months.