Description
Moist, warmly spiced pumpkin bread studded with melty chocolate chips. A cozy fall favorite perfect for breakfast, dessert, or gifting.
Ingredients
Dry Ingredients:
- 1 ¾ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1 ½ tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground cloves
- ¼ tsp ground ginger
Wet Ingredients:
- 1 cup pumpkin purée (not pumpkin pie filling)
- 1 cup granulated sugar
- ½ cup brown sugar, packed
- ½ cup vegetable oil (or melted butter)
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup semisweet chocolate chips (plus more for topping)
Instructions
- Preheat oven: Preheat oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line with parchment.
- Prepare dry ingredients: In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger.
- Mix wet ingredients: In a large bowl, whisk pumpkin, sugar, brown sugar, oil, eggs, and vanilla until smooth.
- Combine ingredients: Gently fold dry ingredients into the wet mixture until just combined—do not overmix. Stir in chocolate chips.
- Bake: Pour batter into the prepared pan. Sprinkle extra chocolate chips on top if desired. Bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean.
- Cool and serve: Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
- For muffins: Bake at 350°F for 18–22 minutes.
- Store tightly wrapped at room temperature for 3 days or refrigerate up to 1 week.
- Freezer-friendly: Wrap cooled loaf in plastic and foil; freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Dessert / Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 20g
- Sodium: 210mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg
