Description
Moist, warmly spiced pumpkin bread studded with melty chocolate chips. This cozy fall favorite is perfect for breakfast, dessert, or gifting, combining seasonal pumpkin flavor with the rich indulgence of chocolate chips.
Ingredients
Dry Ingredients
- 1 ¾ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1 ½ tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground cloves
- ¼ tsp ground ginger
Wet Ingredients
- 1 cup pumpkin purée (not pumpkin pie filling)
- 1 cup granulated sugar
- ½ cup brown sugar, packed
- ½ cup vegetable oil (or melted butter)
- 2 large eggs
- 1 tsp vanilla extract
Add-ins
- 1 cup semisweet chocolate chips (plus more for topping, optional)
Instructions
- Preheat and prepare the pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper to prevent sticking.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, ground cinnamon, nutmeg, cloves, and ginger until combined evenly.
- Combine wet ingredients: In a large mixing bowl, whisk the pumpkin purée, granulated sugar, brown sugar, vegetable oil (or melted butter), eggs, and vanilla extract until the mixture is smooth and well incorporated.
- Incorporate dry into wet: Gently fold the dry ingredient mixture into the wet ingredients until just combined. Be careful not to overmix, as this can make the bread dense.
- Add chocolate chips: Stir in 1 cup of semisweet chocolate chips evenly throughout the batter for melty pockets of chocolate.
- Prepare for baking: Pour the batter into the prepared loaf pan, smoothing the top gently. Sprinkle extra chocolate chips on top if desired for a decorative and flavorful finish.
- Bake the bread: Place the pan in the preheated oven and bake for 55 to 65 minutes, or until a toothpick inserted into the center comes out clean or with only a few melted chocolate smudges.
- Cool and slice: Allow the bread to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely before slicing and serving.
Notes
- For muffins: Bake at 350°F for 18–22 minutes instead of making a loaf.
- Store tightly wrapped at room temperature for up to 3 days or refrigerate for as long as 1 week to maintain freshness.
- To freeze: Wrap the completely cooled loaf tightly in plastic wrap and then foil; freeze for up to 3 months. Thaw before serving.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Dessert / Snack
- Method: Baking
- Cuisine: American
