Description
A moist, warmly spiced quick bread packed with pumpkin puree and semi-sweet chocolate chips. This Chocolate Chip Pumpkin Bread is an easy, beginner-friendly fall favorite ready in about an hour.
Ingredients
1¾ cups all-purpose flour, spooned and leveled
1 teaspoon baking soda
¾ teaspoon salt
2 teaspoons ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon ground ginger
¼ teaspoon ground cloves
2 large eggs, room temperature
½ cup granulated sugar
¾ cup packed brown sugar
1½ cups pumpkin puree (not pie filling)
½ cup vegetable or canola oil
⅔ cup semi-sweet chocolate chips, plus extra for topping
Instructions
1. Preheat oven to 350°F. Grease a 9×5-inch loaf pan and line with parchment.
2. Whisk flour, baking soda, salt, and spices in a large bowl.
3. In a separate bowl, whisk eggs and sugars, then whisk in pumpkin and oil.
4. Combine wet and dry ingredients until just mixed; do not overmix.
5. Fold in chocolate chips.
6. Pour into pan; top with extra chips. Bake 55–65 minutes, tenting with foil if browning too quickly.
7. Check doneness with a toothpick; it should come out clean or with a few moist crumbs.
8. Cool in pan 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
Use plain pumpkin puree, not pumpkin pie filling.
Store at room temperature up to 3 days, or refrigerate up to 5-6 days.
Freezes well for up to 3 months when wrapped tightly.
Bring refrigerated or frozen slices to room temperature before serving.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Quick Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (about 85g)
- Calories: 245 kcal
- Sugar: 22g
- Sodium: 190mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg