Go Back
Easy Pumpkin Chocolate Chip Bread Recipe

Easy Pumpkin Chocolate Chip Bread

A tender one-loaf pumpkin bread filled with semisweet chocolate chips and seasoned with cinnamon, nutmeg, and cloves. It is simple enough for a weekday bake and cozy enough for a holiday breakfast table.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 minute
Servings: 10 servings
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 3/4 cups (219 g) All-purpose flour
  • 1 teaspoon Baking soda
  • 1/2 teaspoon Salt
  • 1 teaspoon Ground cinnamon
  • 1/2 teaspoon Ground nutmeg
  • 1/4 teaspoon Ground cloves
Wet Ingredients
  • 2 Large eggs
  • 1 cup (227 g) Plain canned pumpkin purée
  • 1/2 cup (120 ml) Neutral vegetable oil
  • 1 cup (200 g) Granulated sugar
  • 1 teaspoon Vanilla extract
Add-In
  • 1 cup (170 g) Semisweet chocolate chips

Method
 

Step-by-Step
  1. Heat the oven to 350°F (175°C). Grease a standard 9 x 5-inch loaf pan and line it with parchment, leaving enough overhang to lift out the baked loaf.
  2. Whisk the flour, baking soda, salt, cinnamon, nutmeg, and cloves together in a medium bowl until evenly combined.
  3. In a separate large bowl, whisk the eggs, pumpkin purée, vegetable oil, granulated sugar, and vanilla extract until smooth.
  4. Add the dry ingredients to the pumpkin mixture and stir just until no dry flour remains. Do not overmix the batter.
  5. Fold about 3/4 cup of the chocolate chips into the batter. Transfer the batter to the prepared pan and scatter the remaining chocolate chips over the top.
  6. Bake for 50 to 60 minutes, checking the center with a toothpick. The loaf is ready when the toothpick comes out with moist crumbs rather than wet batter; loosely cover the top with foil if it browns too quickly.
  7. Cool the bread in the pan for 15 minutes, then use the parchment to lift it onto a wire rack. Let it cool further before slicing so the crumb firms and the chocolate chips are less likely to smear.

Notes

Use plain pumpkin purée, not pumpkin pie filling. Measure flour by weight or spoon it into a measuring cup and level it. Store the cooled loaf tightly wrapped at room temperature for up to 3 days, or freeze individual slices for longer storage.