Chocolate Chip Pumpkin Bread
This cozy pumpkin bread is spiced to perfection and folded with rich chocolate chips, making it a seasonal favorite for snacks, desserts, or gifts.
Ingredients
Dry Ingredients
- 1.75 cups all-purpose flour
- 1 teaspoon baking soda
- 0.5 teaspoon baking powder
- 0.5 teaspoon salt
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground nutmeg
- 0.25 teaspoon ground cloves
Wet Ingredients
- 1 cup pumpkin puree
- 2 large eggs
- 0.5 cup vegetable oil (or melted butter)
- 0.75 cup brown sugar, packed
- 1 teaspoon vanilla extract
Add-Ins
- 1 cup semi-sweet chocolate chips plus extra for topping
Instructions
Preparation
- Preheat oven to 350°F (175°C). Grease a 9"x5" loaf pan or line with parchment paper.
- In a large bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves.
- In another bowl, whisk pumpkin puree, eggs, oil, brown sugar, and vanilla until smooth.
- Gently fold the wet ingredients into the dry until just combined (do not overmix).
- Stir in chocolate chips, reserving a few to sprinkle on top.
Baking
- Pour batter into prepared loaf pan and smooth the top.
- Sprinkle extra chocolate chips over the batter.
- Bake for 50–55 minutes, or until a toothpick inserted in the center comes out clean (melted chocolate may stick, that’s okay).
- Cool in the pan for 15 minutes, then transfer to a wire rack.
- Slice and enjoy warm with coffee.
Notes
Storage: Wrap in plastic wrap or store in an airtight container at room temperature for up to 4 days. Refrigerate for longer freshness. Freezer-Friendly: Slice and wrap individually for easy grab-and-go snacks—freezes well for up to 2 months. Mix-Ins: Swap chocolate chips for white chocolate, dark chocolate, or add chopped walnuts for crunch. Serving Ideas: Delicious plain, but even better with a smear of cream cheese or a drizzle of caramel.