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Close-up of a delicious loaf of Chocolate Chip Pumpkin Bread, perfect for fall baking.
Lady Maria

Easy Chocolate Chip Pumpkin Bread

This recipe delivers a moist, flavorful, and irresistible Chocolate Chip Pumpkin Bread. It's perfectly balanced with pumpkin, spices, and chocolate chips, ensuring a delightful autumnal treat. Enjoy a slice of this easy-to-make bread with your favorite warm beverage.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 10
Course: Dessert, Snack
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 1 1/2 cups granulated sugar
  • 1/2 cup packed light brown sugar
  • 1 cup pumpkin puree not pumpkin pie filling
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup semi-sweet chocolate chips
  • Cooking spray or butter for greasing the pan
  • Flour for dusting the pan

Equipment

  • 9x5 inch loaf pan
  • measuring cups and spoons
  • Large mixing bowl
  • Small mixing bowl
  • whisk
  • Spatula
  • Wooden skewer
  • wire rack
  • Oven

Method
 

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan.
  2. In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt.
  3. In a separate bowl, whisk together the granulated sugar, brown sugar, pumpkin puree, oil, eggs, and vanilla extract until well combined.
  4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
  5. Gently fold in the chocolate chips.
  6. Pour the batter into the prepared loaf pan and spread evenly.
  7. Bake for 55-65 minutes, or until a wooden skewer inserted into the center comes out clean or with a few moist crumbs attached.
  8. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Notes

Use fresh ingredients, especially baking soda and baking powder, for optimal results. Don't overmix the batter to avoid a tough bread. Measure ingredients accurately. Adjust baking time based on your oven. Store cooled bread in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. For a variation, try using mini chocolate chips to prevent them from sinking to the bottom of the loaf.