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Chocolate Chip Pumpkin Bread

Moist, spiced pumpkin bread loaded with chocolate chips—perfect for cozy fall baking.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 10 slices
Course: Dessert, Snack
Cuisine: American, Fall
Calories: 290
Ingredients Equipment Method Notes

Ingredients
  

  • 1.75 cups all-purpose flour
  • 1 tsp baking soda
  • 0.5 tsp baking powder
  • 0.5 tsp salt
  • 1.5 tsp cinnamon
  • 0.5 tsp nutmeg
  • 0.25 tsp cloves
  • 0.25 tsp ginger
  • 0.5 cup vegetable oil
  • 0.25 cup melted butter
  • 1 cup granulated sugar
  • 0.5 cup brown sugar packed
  • 2 eggs large
  • 1 cup pumpkin puree
  • 2 tsp vanilla extract
  • 1 cup semi-sweet chocolate chips plus extra for topping

Equipment

  • Mixing bowls
  • Whisk
  • Spatula
  • 9x5 loaf pan
  • Wire rack

Method
 

  1. Preheat oven to 350°F (175°C). Grease and line a 9x5-inch loaf pan with parchment paper.
  2. In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger.
  3. In a large bowl, whisk together oil, melted butter, granulated sugar, and brown sugar until smooth.
  4. Add eggs, pumpkin puree, and vanilla extract, mixing until well combined.
  5. Gradually fold in the dry ingredients until just combined.
  6. Stir in the chocolate chips, reserving some for topping.
  7. Pour batter into prepared pan, sprinkle with extra chocolate chips.
  8. Bake 55–65 minutes until a toothpick comes out mostly clean.
  9. Cool 15 minutes in the pan, then transfer to a wire rack to cool fully.

Notes

Delicious served warm or cold. Freeze extra slices wrapped tightly for up to 2 months.