Chocolate Chip Pumpkin Bread (Printable)

Moist, spiced bread with pumpkin puree and chocolate chips, ideal for fall mornings or snacks.

# What You'll Need:

→ Dry Ingredients

01 - 1 3/4 cups all-purpose flour
02 - 1 teaspoon baking soda
03 - 1/2 teaspoon baking powder
04 - 1/2 teaspoon salt
05 - 1 1/2 teaspoons ground cinnamon
06 - 1/2 teaspoon ground nutmeg
07 - 1/4 teaspoon ground cloves

→ Wet Ingredients

08 - 1 cup canned pumpkin puree
09 - 2 large eggs
10 - 1/2 cup vegetable oil
11 - 1/4 cup milk
12 - 1 teaspoon vanilla extract
13 - 1 cup granulated sugar
14 - 1/2 cup packed light brown sugar

→ Add-ins

15 - 1 cup semisweet chocolate chips

# Directions:

01 - Preheat oven to 350°F. Grease and flour a 9x5-inch loaf pan or line it with parchment paper.
02 - Whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves in a medium bowl; set aside.
03 - In a large bowl, whisk pumpkin puree, eggs, vegetable oil, milk, vanilla extract, granulated sugar, and brown sugar until smooth.
04 - Gently stir the dry ingredient mixture into the wet ingredients until just combined, taking care not to overmix.
05 - Fold semisweet chocolate chips into the batter evenly.
06 - Pour the batter into the prepared loaf pan and smooth the surface.
07 - Bake for 50 to 60 minutes until a toothpick inserted near the center comes out mostly clean with a few moist crumbs.
08 - Cool the bread in the pan for 10 minutes before transferring to a wire rack to cool completely prior to slicing.

# Cooking Tips:

01 -
  • It comes together in just 15 minutes of prep, then the oven does all the work while you enjoy the smell
  • The chocolate chips add a surprise sweetness that makes it feel more special than it has any right to be
  • It stays moist for days, which means you can make it ahead and actually have a treat ready when you need comfort
02 -
  • Don't skip cooling the bread completely before slicing—it firms up and slices so much cleaner, and the flavors settle beautifully
  • If you overmix the batter, your bread will be dense and tough, so give yourself permission to leave a few dry specks of flour—they'll disappear in the oven
  • The difference between good and exceptional is measuring your flour correctly—use the spoon-and-level method, never scoop directly from the bag
03 -
  • If your chocolate chips keep sinking to the bottom, toss them in a tablespoon of your dry flour mixture before folding in—this little trick keeps them suspended throughout the bread
  • Don't bake from a cold batter fresh from the fridge—let it sit at room temperature for 20 minutes first, and your baking time stays consistent
  • Use mini chocolate chips if you want chocolate in every bite—they distribute more evenly than standard chips and feel like a luxury touch

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