Chocolate Chip Pumpkin Bread
Chocolate Chip Pumpkin Bread is soft, moist, and full of pumpkin flavor.Pumpkin purée gives the loaf a tender texture and beautiful color.Chocolate chips add rich, sweet chocolate in every slice.Cinnamon and nutmeg provide a warm, comforting aroma.This easy quick bread requires simple ingredients and no yeast.Serve it for breakfast, dessert, afternoon tea, or holiday gatherings.
Ingredients
Dry Ingredients
- 1¾ cups (220 g) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ½ teaspoon salt
Wet Ingredients
- 1 cup (240 g) pumpkin purée
- 2 large eggs, at room temperature
- ½ cup (100 g) granulated sugar
- ½ cup (100 g) packed brown sugar
- ½ cup (120 ml) neutral vegetable oil
- ¼ cup (60 ml) milk
- 1 teaspoon vanilla extract
Chocolate Chips
- ¾ cup (130 g) semi-sweet chocolate chips
- 2 tablespoons extra chocolate chips for topping, optional
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9 × 5-inch loaf pan with butter or oil, or line it with parchment paper. Leave a little parchment hanging over the sides to make removing the finished loaf easier.
- In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt. Mixing these ingredients first helps distribute the leavening agents and spices evenly throughout the bread.
- In a large mixing bowl, whisk together the pumpkin purée, eggs, granulated sugar, brown sugar, vegetable oil, milk, and vanilla extract. Continue whisking until the mixture looks smooth and well combined.
- Add the dry ingredients to the pumpkin mixture. Stir gently with a spatula until the flour is just incorporated. Do not overmix, as excessive stirring can make the finished bread dense or tough.
- Add the semi-sweet chocolate chips and gently fold them into the batter. Reserve a small handful if you would like to decorate the top of the loaf with extra chocolate chips.
- Pour the batter into the prepared loaf pan and spread it evenly. Sprinkle the reserved chocolate chips over the top for an attractive finish.
- Place the pan in the preheated oven and bake for approximately 55–65 minutes. Begin checking around 50 minutes, as oven temperatures and pan materials can affect baking time.Insert a toothpick into the center of the loaf. It should come out without wet batter; melted chocolate on the toothpick is perfectly fine. If the top browns too quickly, loosely cover it with aluminum foil for the remaining baking time.
- Remove the loaf from the oven and let it rest in the pan for 15–20 minutes. Transfer it to a wire rack and allow it to cool further before slicing. This helps the crumb set properly and keeps the slices from crumbling.
- Slice the Chocolate Chip Pumpkin Bread with a sharp knife and serve it plain or slightly warmed. Enjoy it with coffee, tea, or a glass of milk. For an extra-indulgent treat, spread a little butter over a warm slice.
Notes
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Choose plain pumpkin purée: Canned pumpkin purée is convenient, but homemade purée can also work if it is not too watery.
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Measure flour accurately: Spoon flour into the measuring cup and level it off instead of packing it tightly.
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Avoid overmixing: Stir only until the dry ingredients disappear to help maintain a tender crumb.
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Use room-temperature eggs: They mix more evenly with the pumpkin and other wet ingredients.
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Choose your chocolate: Semi-sweet chocolate chips provide a balanced sweetness, while dark chocolate chips create a richer flavor.
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Check the center: Pumpkin bread is naturally moist, so use a toothpick to check for wet batter rather than judging by color alone.
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Cool before cutting: Slicing too early can make the bread appear gummy or cause it to fall apart.
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Adjust the spices: Add a little extra cinnamon or pumpkin pie spice if you prefer a more strongly spiced loaf.