Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Irresistible Chocolate Chip Pumpkin Bread: A Fall Favorite You Can't Resist - Featured Image

Irresistible Chocolate Chip Pumpkin Bread: A Fall Favorite You Can’t Resist

Learn how to make delicious Chocolate Chip Pumpkin Bread. Easy recipe with step-by-step instructions.

  • Total Time: 45 minutes
  • Yield: 4 servings 1x

Ingredients

Scale

Here’s what you’ll need to create this delightful loaf:

  • 1 and 3/4 cups all-purpose flour
  • 1 cup granulated sugar
  • 1/2 cup light brown sugar, packed
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1 cup canned pumpkin puree (not pumpkin pie filling)
  • 1/2 cup vegetable oil or melted butter
  • 2 large eggs
  • 1/4 cup milk
  • 1 teaspoon vanilla extract
  • 3/4 cup semi-sweet chocolate chips

If you’re out of any spices, feel free to substitute with pumpkin pie spice. And for those looking to reduce sugar, you can replace half the granulated sugar with an equal amount of unsweetened applesauce; it keeps the bread moist and adds a hint of sweetness.

Instructions

Time to get baking! Follow these simple steps:

  1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper for easy removal.
  2. In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking soda, salt, cinnamon, nutmeg, and cloves.
  3. In a separate bowl, blend the pumpkin puree, vegetable oil, eggs, milk, and vanilla extract until smooth.
  4. Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined. Be careful not to overmix!
  5. Fold in the chocolate chips, reserving a handful to sprinkle on top of the loaf.
  6. Pour the batter into the prepared loaf pan, spreading it evenly. Sprinkle the reserved chocolate chips over the top.
  7. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean (a few melted chocolate streaks are okay).
  8. Allow the bread to cool in the pan for about 15 minutes, then transfer it to a wire rack to cool completely before slicing.

A quick tip from my kitchen: If you’re in a hurry, you can divide the batter into muffin tins for a quicker bake time—just reduce the baking time to 20-25 minutes.

  • Author: Jenny
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Main Dish
  • Method: Cooking
  • Cuisine: International

Keywords: Chocolate Chip Pumpkin Bread, recipe, cooking, food