Chocolate Chip Pumpkin Bread
This Chocolate Chip Pumpkin Bread combines the warm, spiced flavors of pumpkin with sweet, melty chocolate chips for a moist and irresistible treat. Perfect for fall, this easy-to-make bread is great for breakfast, a snack, or dessert. With simple ingredients and step-by-step instructions, it's a cozy, flavorful addition to your autumn baking. Enjoy it on its own, or try serving it with whipped cream, toasted with butter, or paired with a cup of coffee for an extra special touch.
Equipment
- Mixing bowls (one large, one medium)
- 1 Whisk
- 1 Spatula or wooden spoon
- Measuring Cups and Spoons
- 1 9x5-inch loaf pan
- Parchment paper (optional, for lining the pan)
- 1 Non-stick cooking spray (optional for greasing the pan)
- 1 Wire cooling rack
- 1 Toothpick or cake tester (for checking doneness)
- Oven mitts (for handling the hot loaf pan)
Ingredients
- 1¾ Cups All-purpose flour
- 1 tsp Baking soda
- 1 tsp Ground cinnamon
- ½ tsp Ground nutmeg
- ¼ tsp Ground ginger
- ¼ tsp Ground cloves
- ½ tsp Salt
- 1 Cup Pumpkin puree (not pumpkin pie filling)
- ¾ Cup Granulated sugar
- ½ Cup Packed brown sugar
- ½ Cup Vegetable oil
- 2 Large eggs
- 1 tsp Vanilla extract
- ¾ Cup Semi-sweet chocolate chips (plus a little extra for sprinkling on top)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan with non-stick spray or line it with parchment paper for easy removal.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, baking soda, cinnamon, nutmeg, ginger, cloves, and salt until evenly combined. This spice mix gives the bread that classic, warm pumpkin flavor.
- Prepare the Wet Ingredients: In another bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, and vegetable oil until smooth. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.Pro Tip: Using both granulated and brown sugar adds complexity to the sweetness, with the brown sugar contributing a slight caramel flavor.
- Combine Wet and Dry Ingredients: Slowly fold the dry ingredients into the wet ingredients, mixing until just combined. Be careful not to overmix, as this can make the bread dense.
- Fold in the Chocolate Chips: Gently stir in the chocolate chips, ensuring they’re evenly distributed throughout the batter.
- Pour into the Loaf Pan: Pour the batter into the prepared loaf pan, and sprinkle a few extra chocolate chips on top for that bakery-style look.
- Bake the Bread: Bake in the preheated oven for 55–65 minutes, or until a toothpick inserted into the center comes out clean (a few moist crumbs are fine, but there shouldn’t be any raw batter).Baking Tip: If the top starts to brown too quickly, cover the bread loosely with aluminum foil during the last 10 minutes of baking to prevent it from overbrowning.
- Cool and Serve: Let the bread cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Once cooled, slice and enjoy!
Notes
Variation Tip: If you’re looking to cut back on sugar or add a twist, try substituting the chocolate chips with dark chocolate or chopped nuts like pecans or walnuts.
Storage Tips: This bread stays fresh at room temperature for up to 3 days when wrapped tightly in plastic wrap or stored in an airtight container. For longer storage, freeze the bread by wrapping it in aluminum foil and placing it in a freezer-safe bag. It will last for up to 3 months.
Substitute for Oil: If you’re looking for a healthier version, substitute the vegetable oil with unsweetened applesauce for a lighter texture without sacrificing moisture.
Gluten-Free Option: To make this bread gluten-free, simply swap the all-purpose flour with a 1:1 gluten-free baking flour.