Description
Moist, spiced Pumpkin Chocolate Chip Bread filled with rich, melty chocolate chips. The perfect fall bake for cozy mornings or dessert.
Ingredients
1 ¾ cups all-purpose flour
1 tsp baking soda
½ tsp salt
1 ½ tsp cinnamon
½ tsp nutmeg
¼ tsp cloves
1 cup pumpkin puree (not pumpkin pie mix)
½ cup vegetable oil
1 cup granulated sugar
½ cup brown sugar
2 large eggs
1 tsp vanilla extract
1 cup semi-sweet chocolate chips
Instructions
Preheat oven to 350°F (175°C). Grease or line a 9×5-inch loaf pan with parchment paper.
In a bowl, whisk flour, baking soda, salt, and spices until combined.
In another large bowl, whisk pumpkin puree, oil, sugars, eggs, and vanilla until smooth.
Add dry ingredients to wet ingredients and stir until just combined.
Fold in chocolate chips, reserving a handful to sprinkle on top.
Pour batter into the prepared pan and smooth the top.
Bake 55–65 minutes, or until a toothpick inserted in the center comes out clean.
Cool in the pan for 10 minutes, then transfer to a wire rack.
Notes
Use 100% pure pumpkin puree for the best flavor and texture.
Toss chocolate chips in 1 tsp flour before folding in to prevent sinking.
Store covered at room temperature for up to 3 days or refrigerate for up to 5 days.
Freeze for up to 2 months; thaw overnight for easy breakfasts or snacks.
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Category: Bread, Breakfast, Dessert, Snack
- Cuisine: American
Nutrition
- Calories: 260 kcal per slice