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Pumpkin Bread with Chocolate Chips

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This easy, moist pumpkin bread is packed with warm fall spices and melty chocolate chips, making it the ultimate cozy dessert for autumn. Perfect for brunch, snacks, or a sweet treat with coffee, it’s a crowd-pleaser that’s simple enough for beginners and impressive enough for guests.

Ingredients

Scale
  • 1 3/4 cups (220g) all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon ground cloves
  • 1 cup (200g) granulated sugar
  • 1/2 cup (100g) packed light brown sugar
  • 2 large eggs, room temperature
  • 1 cup (245g) pumpkin puree (not pumpkin pie filling)
  • 1/2 cup (120ml) vegetable oil or melted coconut oil
  • 1/4 cup (60ml) milk (whole, 2%, or unsweetened almond milk)
  • 2 teaspoons vanilla extract
  • 3/4 cup (130g) semi-sweet chocolate chips (plus extra for topping, optional)
  • Optional: mini chocolate chips for more even distribution

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper. Set out your eggs and milk to come to room temperature.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves until evenly combined.
  3. In a large bowl, whisk together the granulated sugar, brown sugar, eggs, pumpkin puree, oil, milk, and vanilla extract until smooth and glossy.
  4. Pour the dry ingredients into the wet ingredients. Gently fold with a spatula until just combined; do not overmix.
  5. Fold in the chocolate chips, reserving a handful to sprinkle on top if desired.
  6. Pour the batter into the prepared loaf pan. Smooth the top and sprinkle with reserved chocolate chips.
  7. Bake for 55-65 minutes, or until a toothpick inserted in the center comes out mostly clean (a few chocolate smears are fine, but no wet batter). If the top browns too quickly, tent with foil during the last 15 minutes.
  8. Let the bread cool in the pan for 10-15 minutes, then lift out and transfer to a wire rack to cool completely before slicing.

Notes

For best results, use room temperature eggs and milk. Toss chocolate chips with a teaspoon of flour to prevent sinking. Let the bread cool completely before slicing for clean cuts. Store tightly wrapped at room temperature for up to 3 days, or freeze slices for up to 2 months. For gluten-free, use a 1:1 gluten-free flour blend. For dairy-free, use plant-based milk and chocolate chips.

Nutrition

Keywords: pumpkin bread, chocolate chip pumpkin bread, fall dessert, easy pumpkin bread, moist pumpkin bread, quick bread, autumn baking, chocolate chips, brunch, snack

Find it online: https://yumnode.com/pumpkin-bread-with-chocolate-chips-easy-moist-fall-dessert-recipe/