Chocolate Chip Pumpkin Bread
There’s something magical about the cozy embrace of fall—the crisp mornings, the rustle of leaves underfoot, and the unmistakable scent of cinnamon and pumpkin drifting from the kitchen. For me, nothing says “autumn” quite like a warm loaf of Chocolate Chip Pumpkin Bread, fresh out of the oven. This recipe has quickly become a seasonal favorite in my home, filling not only our plates but our hearts with a taste of comfort.
Pumpkin bread on its own is already a classic, with its moist crumb and spiced aroma. But when you fold in rich chocolate chips, the entire loaf transforms into a decadent treat that feels like dessert while still being wholesome enough to enjoy with your morning coffee. It’s the best of both worlds: sweet, spiced, cozy, and just a little indulgent.
I first baked this bread on a cool October afternoon, when the house felt a bit too quiet and I needed something warm and familiar. I had a can of pumpkin puree tucked away in the pantry, and a bag of semi-sweet chocolate chips that had been waiting for the right recipe. The moment the loaf came out of the oven, with melted chocolate glistening on top and a golden-brown crust hugging the edges, I knew this would be one of those recipes I’d make again and again.
The wonderful thing about this pumpkin bread is its versatility. It’s festive enough for a Thanksgiving dessert table, simple enough for an after-school snack, and cozy enough for those quiet mornings when you want to savor a slice with hot tea or a latte. Plus, the recipe is incredibly forgiving. With just one bowl and a few pantry staples, you can have a loaf ready to bake in under 15 minutes.
Ingredients
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 1/2 cup vegetable oil
- 1/4 cup melted butter
- 1 cup granulated sugar
- 1/2 cup packed brown sugar
- 2 large eggs
- 1 cup pumpkin puree
- 2 teaspoons vanilla extract
- 1 cup semi-sweet chocolate chips (plus extra for topping)
Instructions
- Preheat oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper.
- In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger. Set aside.
- In a large mixing bowl, whisk together oil, melted butter, granulated sugar, and brown sugar until smooth.
- Add eggs, pumpkin puree, and vanilla extract, mixing until well combined.
- Gradually fold in the dry ingredients with a spatula until just combined. Do not overmix.
- Stir in the chocolate chips, reserving a small handful for topping.
- Pour the batter into the prepared loaf pan and smooth the top. Sprinkle remaining chocolate chips over the surface.
- Bake for 55–65 minutes, or until a toothpick inserted into the center comes out mostly clean (a little melted chocolate is fine).
- Allow the bread to cool in the pan for 15 minutes before transferring to a wire rack to cool completely.
- Slice thick and serve warm, or store in an airtight container for up to 4 days.
Chocolate Chip Pumpkin Bread
Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper.
- In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger.
- In a large bowl, whisk together oil, melted butter, granulated sugar, and brown sugar until smooth.
- Add eggs, pumpkin puree, and vanilla extract, mixing until well combined.
- Gradually fold in the dry ingredients until just combined.
- Stir in the chocolate chips, reserving some for topping.
- Pour batter into prepared pan, sprinkle with extra chocolate chips.
- Bake 55–65 minutes until a toothpick comes out mostly clean.
- Cool 15 minutes in the pan, then transfer to a wire rack to cool fully.
