Description
This moist chocolate chip pumpkin bread is packed with warm spices, melty chocolate chips, and the perfect amount of sweetness. A cozy fall recipe that stays soft for days and is easy to make with pantry staples.
Ingredients
2 cups all-purpose flour
1 tsp baking powder
½ tsp baking soda
½ tsp salt
1 tsp ground cinnamon
½ tsp ground cloves
¼ tsp ground nutmeg
1 cup granulated sugar
½ cup vegetable oil
2 large eggs
1 cup pure pumpkin purée (not pumpkin pie filling)
1 tsp vanilla extract
1 cup semi-sweet chocolate chips (reserve some for topping)
Optional:
½ cup chopped pecans or walnuts
1 ½ tsp pumpkin pie spice (in place of individual spices)
Instructions
Preheat oven to 350°F (175°C). Grease or line a 9×5-inch loaf pan.
In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, cloves, and nutmeg.
In a large bowl, whisk eggs, sugar, oil, pumpkin puree, and vanilla until smooth.
Gently fold dry ingredients into wet until just combined.
Stir in ¾ cup chocolate chips.
Pour batter into loaf pan, smoothing evenly. Sprinkle remaining chocolate chips on top.
Bake 50–60 minutes, or until a toothpick inserted in the center comes out clean (a little melted chocolate is fine).
Cool in pan 10 minutes, then transfer to a wire rack to cool fully before slicing
Notes
For mini loaves: Bake 25–30 minutes.
For muffins: Bake 18–22 minutes.
Bread tastes even better the next day as the spices deepen.
Store at room temperature up to 3 days, in fridge up to 1 week, or freeze slices up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 55
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 330kcl
- Sugar: 26 g
- Sodium: 190 mg
- Fat: 15 g
- Saturated Fat: 6g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 46 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 35mg
Keywords: Pumpkin bread, chocolate chip pumpkin bread, moist pumpkin loaf, fall baking recipe, easy pumpkin bread