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Pumpkin Chocolate Chip Bread

A bakery-soft pumpkin chocolate chip bread that's perfect for fall and guaranteed to be a favorite among kids and neighbors alike. Moist, fluffy, and filled with melty chocolate chips.
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Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 20 minutes
Servings: 12 slices
Course: Breakfast, Dessert
Cuisine: American, Baked Goods
Calories: 180
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups All-purpose flour The sturdy base that keeps the loaf together without being dense.
  • 1 tsp Baking powder The leavening agent for optimal rise.
  • 0.5 tsp Baking soda Works with baking powder for the intended texture.
  • 0.5 tsp Kosher salt Balances sweetness and enhances flavors.
  • 2 tsp Ground cinnamon Adds a classic fall flavor.
  • 0.25 tsp Ground nutmeg Complements the cinnamon.
  • 0.5 tsp Ground ginger Adds warmth to the flavor profile.
  • 0.125 tsp Ground cloves Enhances the spice mix.
Wet Ingredients
  • 1 cup Pumpkin puree Use pure pumpkin, not pie filling.
  • 0.5 cup Granulated sugar Adds sweetness.
  • 0.5 cup Light brown sugar Provides depth and molasses flavor.
  • 0.5 cup Neutral oil Canola, vegetable, or grapeseed for moistness.
  • 2 large Eggs Binds the batter together.
  • 2 tsp Vanilla extract Enhances the flavor.
Add-ins
  • 0.75–1 cup Mini chocolate chips Distribution throughout the batter.
  • 1–2 tbsp Coarse sugar (optional) For topping, adds sparkle.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and line a 9×5-inch loaf pan with parchment, lightly greased.
  2. In a medium bowl, whisk together the dry ingredients: flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.
  3. In a large bowl, whisk together the wet ingredients: pumpkin puree, granulated sugar, brown sugar, oil, eggs, and vanilla until smooth.
Combining
  1. Gently fold the dry ingredients into the wet ingredients until just combined.
  2. Fold in the chocolate chips, reserving some for topping if desired.
Baking
  1. Pour the batter into the prepared pan, smooth the top, and sprinkle with reserved chips and coarse sugar.
  2. Bake for 55–70 minutes or until a toothpick inserted in the center comes out with a few moist crumbs.
  3. Let cool in the pan for 15 minutes before transferring to a wire rack to cool completely.
  4. Slice with a serrated knife and serve warm for the best experience.

Notes

Wrap tightly and store at room temperature for up to 3 days; in the refrigerator for 1 week; or freeze for up to 3 months. Thaw in the fridge or at room temp for best texture.