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Irresistible Pumpkin Bread with Chocolate Chips You Have to Try - Featured Image

Irresistible Pumpkin Bread with Chocolate Chips You Have to Try

Learn how to make delicious Pumpkin Bread with Chocolate Chips. Easy recipe with step-by-step instructions.

  • Total Time: 45 minutes
  • Yield: 4 servings 1x

Ingredients

Scale

The key to this pumpkin bread lies in selecting fresh, quality ingredients that bring out the best flavors. I always reach for real pumpkin puree rather than pumpkin pie filling to control sweetness and texture. And when it comes to chocolate chips, I prefer semi-sweet — they melt perfectly but don’t overpower the pumpkin’s warmth. Over the years, I’ve found that simple swaps like using brown sugar instead of white can add a deeper caramel note, which my kids adore.

  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 1/2 cup granulated sugar
  • 1/2 cup light brown sugar, packed
  • 2 large eggs
  • 1/2 cup vegetable oil or melted coconut oil
  • 1 teaspoon vanilla extract
  • 1 cup semi-sweet chocolate chips

Substitution tips: For a gluten-free version, substitute the flour with a 1:1 gluten-free baking flour blend. You can swap chocolate chips for chopped nuts or dried cranberries if you prefer a nutty or tangy twist.

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper for easy removal.
  2. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves. This mix of spices is what gives the bread its cozy, fall flavor.
  3. In a large bowl, beat the eggs, then whisk in the pumpkin puree, both sugars, oil, and vanilla extract until fully combined and smooth.
  4. Gradually add the dry ingredients to the wet mixture, folding gently with a spatula until just combined. Overmixing can make the bread tough, so stop as soon as you see no more streaks of flour.
  5. Fold in the chocolate chips, saving a few to sprinkle on top before baking for a pretty finish.
  6. Pour the batter into the prepared pan and smooth the top. Sprinkle the reserved chocolate chips evenly over the surface.
  7. Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
  8. Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

One tip from experience: I like to rotate the pan halfway through baking to ensure even browning, especially since my oven has a few hot spots.

  • Author: Jenny
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Main Dish
  • Method: Cooking
  • Cuisine: International

Keywords: Pumpkin Bread with Chocolate Chips, recipe, cooking, food