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The Best Chocolate Chip Pumpkin Bread Recipe

The Best Chocolate Chip Pumpkin Bread Recipe

A moist, lightly spiced pumpkin quick bread packed with semisweet chocolate chips and baked in a 9-by-5-inch loaf pan. It is simple enough for a weekday treat and special enough for a fall gathering.
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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 (220 g) All-purpose flour
  • 1 teaspoon Baking soda
  • 1/2 teaspoon Fine salt
  • 1 1/2 teaspoons Ground cinnamon
  • 1/4 teaspoon Ground nutmeg
  • 1/4 teaspoon Ground cloves
Wet Ingredients
  • 2 eggs Large eggs, room temperature
  • 1 cup (about 225 g) Plain canned pumpkin purée
  • 1/2 cup (120 ml) Neutral vegetable or canola oil
  • 1 cup (200 g) Granulated sugar
  • 1 teaspoon Vanilla extract
Mix-Ins
  • 1 cup (170 g), plus extra for topping if desired Semisweet chocolate chips

Method
 

Step-by-Step
  1. Heat the oven to 350°F (175°C). Grease a 9-by-5-inch loaf pan and line it with parchment paper, leaving enough overhang on the long sides 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, oil, sugar, and vanilla until smooth and well blended.
  4. Add the dry mixture to the pumpkin mixture and stir just until no dry flour remains. Do not continue mixing once the batter comes together.
  5. Fold in the chocolate chips gently, distributing them through the batter without deflating or overworking it.
  6. Scrape the batter into the prepared loaf pan and smooth the top. Scatter a few additional chocolate chips over the surface if desired.
  7. Bake for 55–70 minutes, checking from about 55 minutes onward. The loaf is ready when a toothpick inserted in the center comes out with a few moist crumbs but no wet batter; tent the top loosely with foil if it browns too quickly.
  8. Cool the bread in the pan for 10–15 minutes, then use the parchment overhang to transfer it to a wire rack. Cool completely, for at least 1 hour, before slicing.

Notes

Use plain pumpkin purée, not pumpkin pie filling. For a smaller 8 1/2-by-4 1/2-inch pan, expect a taller loaf and a longer baking time, and check the center carefully. Store cooled slices tightly covered at room temperature for a few days or refrigerate for longer storage.