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chocolate chip pumpkin bread

Moist Chocolate Chip Pumpkin Bread

This moist and delicious chocolate chip pumpkin bread is perfect for fall baking. The combination of pumpkin puree, spices, and chocolate chips creates a wonderfully flavorful and textured loaf.
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Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings: 12 slices
Course: Bread, Dessert
Cuisine: American
Calories: 300
Ingredients Equipment Method Notes

Ingredients
  

Dry Ingredients
  • 1.5 cups All-purpose flour
  • 1 teaspoon Baking soda
  • 0.5 teaspoon Ground cinnamon
  • 0.5 teaspoon Ground nutmeg
  • 0.5 teaspoon Ground cloves
  • 0.5 teaspoon Salt
Wet Ingredients & Mix-ins
  • 1 cup Granulated sugar
  • 0.75 cup Packed light brown sugar
  • 0.75 cup Pumpkin puree
  • 0.5 cup Vegetable oil
  • 2 Large eggs
  • 1 teaspoon Vanilla extract
  • 1.5 cups Chocolate chips

Equipment

  • 9x5 inch loaf pan
  • Mixing bowls (large and medium)
  • Whisk
  • Wooden skewer or toothpick

Method
 

Instructions
  1. Preheat oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan.
  2. In a large bowl, whisk together flour, baking soda, cinnamon, nutmeg, cloves, and salt.
  3. In a separate bowl, whisk together granulated sugar, brown sugar, pumpkin puree, oil, eggs, and vanilla extract.
  4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
  5. Stir in chocolate chips.
  6. Pour batter into the prepared loaf pan.
  7. Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
  8. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Notes

For a richer flavor, use dark brown sugar instead of light brown sugar. You can also add nuts, such as pecans or walnuts, to the batter. Store leftover bread in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.