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Pumpkin Chocolate Chip Bread

Easy Pumpkin Chocolate Chip Bread

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 6 reviews
  • Author: Laura Kasavan
  • Prep Time: 20 minutes
  • Cook Time: 60 minutes
  • Total Time: 1 hour 20 minutes
  • Yield: 1 loaf, 12 slices
  • Category: Dessert
  • Method: Bake
  • Cuisine: American

Description

The BEST pumpkin chocolate chip bread! Perfectly spiced and studded with rich chocolate chips, you’ll love this easy pumpkin bread recipe. Recipe makes 1 loaf and freezes well.


Ingredients

Pumpkin Bread

  • 1 3/4 cups all-purpose flour
  • 1 tsp baking powder
  • 3/4 tsp baking soda
  • 3/4 tsp salt
  • 1 1/4 tsp ground cinnamon
  • 1/4 tsp ground cloves
  • 1/4 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • 1 1/4 cups pure pumpkin puree
  • 1 cup granulated sugar
  • 1/2 cup milk, at room temperature
  • 2 large eggs, lightly beaten, at room temperature
  • 6 Tbsp melted coconut oil (or vegetable oil)
  • 1 tsp vanilla extract
  • 3/4 cup semisweet chocolate chips

Topping

  • 3 Tbsp semisweet chocolate chips

Instructions

  1. Preheat oven to 350°F and line a 9 x 5-inch loaf pan with parchment paper, leaving a 2-inch overhang around the edges; spray lightly with nonstick spray.
  2. Make pumpkin bread: Whisk together flour, baking powder, baking soda, salt, cinnamon, cloves, ginger, and nutmeg in a large bowl. Make a well in the center of the mixture. Combine pumpkin, sugar, milk, eggs, coconut oil, and vanilla in a medium bowl; add wet ingredients to flour mixture and fold in with a rubber spatula until almost combined. Fold in chocolate chips.
  3. Spoon into prepared pan and smooth with an offset spatula. Tap pan sharply to reduce air bubbles and sprinkle sprinkle chocolate chips over the batter.
  4. Bake bread for 60 to 65 minutes or until bread is golden, springs back to the touch and a toothpick inserted in the center comes out clean or with a few crumbs attached. Cool in pan on a wire rack for 15 minutes before using the parchment overhang to carefully lift bread from pan; cool completely on wire rack.
  5. Store pumpkin bread tightly wrapped in foil for 1 to 2 days, or refrigerate for up to 4 days (rewarm before serving).


Notes

Freeze Pumpkin Bread: Once the bread has fully cooled, use a serrated knife to slice the loaf. Place slices flat on a baking sheet, and freeze for 1 hour. After 1 hour, individually wrap the slices in plastic wrap and transfer to a freezer bag for up to 3 months.

Pumpkin: Use pure pumpkin puree. Do not use pumpkin pie filling, which contains added sugar.

Milk: Use room temperature milk in the batter. You can use 1%, 2%, or whole milk.

Chocolate chips: You can use semisweet, dark, milk, or even white chocolate chips.

Nuts: If you prefer a plain pumpkin bread without chocolate, try adding chopped pecans or walnuts.

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