There’s just something about the smell of pumpkin bread baking that feels like a warm hug. Add in a handful of melty chocolate chips, and you’ve got pure comfort in loaf form. This pumpkin bread is moist, rich, and perfectly spiced, the kind of recipe you’ll want to make again and again. It’s great for breakfast, an afternoon treat, or even dessert. Honestly, it’s one of those bakes that disappears faster than you expect!
Recipe Details
Prep Time: 15 minutes
Cook Time: 55 minutes
Total Time: 1 hour 10 minutes
Servings: 8 slices
Calories: ~270 per slice
Why You’ll Love This Pumpkin Bread with Chocolate Chips
- Moist, soft, and full of cozy pumpkin spice flavor
- Easy to make with just one bowl
- The chocolate chips make it extra special
- Perfect for fall mornings or gifting to friends
Ingredients
- 1 ¾ cups (220 g) all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1 ½ tsp ground cinnamon
- ½ tsp nutmeg
- ½ tsp ground ginger
- 1 cup (200 g) pumpkin puree
- 2 large eggs
- ½ cup (120 ml) vegetable oil or melted butter
- ¾ cup (150 g) brown sugar
- ¼ cup (50 g) white sugar
- 1 tsp vanilla extract
- ¾ cup (130 g) chocolate chips
Instructions
- Preheat and Prep:
Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan. - Mix the Wet Ingredients:
In a large bowl, whisk together the pumpkin puree, eggs, oil, sugars, and vanilla until smooth. - Add the Dry Ingredients:
Add in the flour, baking soda, baking powder, salt, and spices. Stir until just combined, don’t overmix! - Fold in the Chocolate Chips:
Gently fold in most of the chocolate chips, saving a few to sprinkle on top. - Bake:
Pour the batter into the loaf pan and sprinkle the remaining chocolate chips on top. Bake for 50–55 minutes, or until a toothpick inserted in the center comes out clean. - Cool and Slice:
Let the bread cool in the pan for 10 minutes before transferring to a wire rack. Slice once fully cooled and enjoy warm or at room temperature.
Tips for Perfect Pumpkin Bread
- For extra flavor, add a handful of chopped walnuts or pecans.
- Store leftovers in an airtight container for up to 3 days.
- It tastes even better the next day when the spices settle in!
Pumpkin Bread with Chocolate Chips
Course: BreakfastDifficulty: Medium8
slices15
minutes55
minutes270
kcalIngredients
1 ¾ cups (220 g) all-purpose flour
1 tsp baking soda
½ tsp baking powder
½ tsp salt
1 ½ tsp ground cinnamon
½ tsp nutmeg
½ tsp ground ginger
1 cup (200 g) pumpkin puree
2 large eggs
½ cup (120 ml) vegetable oil or melted butter
¾ cup (150 g) brown sugar
¼ cup (50 g) white sugar
1 tsp vanilla extract
¾ cup (130 g) chocolate chips
Directions
- Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
- In a large bowl, whisk together the pumpkin puree, eggs, oil, sugars, and vanilla until smooth.
- Add in the flour, baking soda, baking powder, salt, and spices. Stir until just combined don’t overmix!
- Gently fold in most of the chocolate chips, saving a few to sprinkle on top.
- Pour the batter into the loaf pan and sprinkle the remaining chocolate chips on top. Bake for 50–55 minutes, or until a toothpick inserted in the center comes out clean.
- Let the bread cool in the pan for 10 minutes before transferring to a wire rack. Slice once fully cooled and enjoy warm or at room temperature.
