Go Back

Chocolate Chip Pumpkin Bread

This Chocolate Chip Pumpkin Bread is soft, moist, and packed with warm pumpkin spices and sweet chocolate chips. Easy to make without a mixer, this pumpkin bread with chocolate chips is perfect for breakfast, snacks, dessert, or cozy fall gatherings. The pumpkin keeps every slice tender while the melted chocolate chips add delicious pockets of sweetness.

Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 55 minutes
Cooling Time: 15 minutes
Total Time 1 hour 25 minutes
Servings: 10 slices
Ingredients Method Notes

Ingredients
  

  • For the Pumpkin Bread
  • 1¾ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1½ teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • ¾ cup brown sugar packed
  • ¼ cup granulated sugar
  • 2 large eggs
  • 1 cup pumpkin puree
  • ½ cup vegetable oil
  • ¼ cup milk
  • 2 teaspoons vanilla extract
  • 1 cup semi-sweet chocolate chips
  • Optional Topping
  • ¼ cup additional chocolate chips
  • Pumpkin seeds optional
  • A pinch of cinnamon

Method
 

  1. Preheat the oven to 350°F (175°C).
  2. Grease a 9×5-inch loaf pan and line it with parchment paper.
  3. In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves.
  4. In a separate large bowl, whisk together brown sugar, granulated sugar, eggs, pumpkin puree, vegetable oil, milk, and vanilla extract.
  5. Gradually add the dry ingredients to the wet mixture.
  6. Stir gently with a spatula until just combined. Do not overmix.
  7. Fold in the chocolate chips, reserving a few for the top.
  8. Pour the batter into the prepared loaf pan.
  9. Smooth the top with a spatula.
  10. Sprinkle the remaining chocolate chips over the batter.
  11. Add pumpkin seeds or a light sprinkle of cinnamon if desired.
  12. Bake for 50–65 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
  13. If the top browns too quickly, loosely cover the loaf with foil during the final 15 minutes.
  14. Allow the bread to cool in the pan for 15 minutes.
  15. Transfer to a wire rack and allow it to cool further before slicing.
  16. Slice and serve warm or at room temperature.

Notes

  • Use plain pumpkin puree, not pumpkin pie filling.
  • Measure flour by spooning it into the measuring cup and leveling it off.
  • Don't overmix the batter or the bread can become dense.
  • Start checking the bread around 50 minutes because oven temperatures vary.
  • A toothpick may have melted chocolate on it, so look for moist crumbs rather than requiring it to be completely clean.
  • Semi-sweet, dark, milk, or white chocolate chips can be used.
  • Add ½ cup chopped pecans or walnuts for extra crunch.
  • For richer chocolate pumpkin bread, replace ¼ cup of the flour with ¼ cup unsweetened cocoa powder.
  • Homemade pumpkin puree can be used as long as it isn't excessively watery.
  • Store at room temperature for up to 3 days.
  • Refrigerate for up to 5 days.
  • Freeze for up to 3 months.