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Pumpkin Chocolate Chip Bread

This delightful Pumpkin Chocolate Chip Bread combines the rich flavors of pumpkin and chocolate in a moist, indulgent loaf perfect for autumn gatherings.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 8 servings
Course: Breakfast, Dessert, Snack
Cuisine: American, Autumn
Calories: 200
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 ¾ cups all-purpose flour Can substitute with whole wheat flour for a healthier option.
  • ½ teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon cinnamon Optional: Add nutmeg or ginger for extra spice.
Wet Ingredients
  • 1 cup pumpkin puree Canned or homemade.
  • ½ cup granulated sugar Can substitute with brown sugar for caramel-like flavor.
  • ½ cup brown sugar Adds moisture and depth to sweetness.
  • 2 large eggs Can replace with flax eggs for a vegan version.
  • ¼ cup vegetable oil Applesauce can be used for a lighter version.
  • 1 teaspoon vanilla extract A hint of warmth.
Add-ins
  • 1 cup chocolate chips Semi-sweet or dark chocolate.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a 9x5 inch loaf pan.
  2. In a large bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon until well combined. Set aside.
  3. In another bowl, combine the pumpkin puree, granulated sugar, brown sugar, eggs, vegetable oil, and vanilla extract. Mix until smooth.
  4. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Avoid overmixing.
  5. Gently fold in the chocolate chips until evenly distributed in the batter.
Baking
  1. Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
  2. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
  3. Let the bread cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

Notes

Serve warm with butter or honey, and store leftovers tightly wrapped at room temperature for up to three days. Freeze slices for up to three months.