Description
Soft, moist, and packed with warm pumpkin spice and gooey chocolate chips — this Pumpkin Chocolate Chip Bread is the ultimate fall bake for cozy mornings and sweet snacks!
Ingredients
Scale
- 1 ¾ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1 ½ tsp pumpkin pie spice
- 1 tsp ground cinnamon
- 1 cup pumpkin purée (not pumpkin pie filling)
- ½ cup vegetable oil
- 2 large eggs
- ¾ cup granulated sugar
- ½ cup brown sugar, packed
- 1 tsp vanilla extract
- ¾ cup semi-sweet chocolate chips
- ¼ cup mini chocolate chips (optional for topping)
Instructions
- Preheat oven to 350°F (177°C). Grease a 9×5-inch loaf pan or line it with parchment paper for easy removal.
- In a large bowl, whisk together pumpkin purée, oil, eggs, both sugars, and vanilla until smooth and well combined.
- Add flour, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon. Stir gently until just combined — do not overmix to keep the loaf tender.
- Fold in the chocolate chips gently. (Tip: Toss chips in a tablespoon of flour before adding to prevent them from sinking.)
- Pour batter into the prepared loaf pan and sprinkle extra mini chocolate chips on top. Bake for 55–65 minutes, or until a toothpick inserted in the center comes out mostly clean.
- Cool in the pan for 10 minutes before transferring to a wire rack to cool completely. Slice and enjoy your rich, chocolatey pumpkin bread!
Notes
For best results, store the bread tightly wrapped at room temperature for up to 3 days or refrigerate for up to a week. It also freezes beautifully — just slice before freezing for easy grab-and-go portions.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Breakfast
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 270
- Sugar: 21g
- Sodium: 210mg
- Fat: 13g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg