Pumpkin Chocolate Chip Bread

October 13, 2022

Pumpkin season is here! To honor it, I’m combining some of my favorite flavors – pumpkin, warm fall spices, and chocolate to make my delicious Pumpkin Chocolate Chip Bread.

I love this recipe because it is soft, moist, and bursting with flavor. I think you will love it too!

Tips + Tricks

• I use semi-sweet chocolate chips in my pumpkin bread, but you can substitute for a different variety if you prefer.
• I use mini chocolate chips; I think they melt the best and allow for chocolate in every bite!
• To prevent the chocolate chips from sinking to the bottom of the batter, toss them in flour until they are covered.
• Be sure to use pure pumpkin puree and not pumpkin pie filling for this recipe.
• Don’t over mix! Over mixing may affect the rise of the bread. Lumps in the flour are ok.
• If you notice a crack on the top of the bread, don’t worry, it’s considered a good sign.
• If you notice the loaf beginning to brown too much while in the oven, you can cover with foil to prevent overcooking the top.
• Leftovers can be stored at room temperature covered in an airtight container for 3-4 days. Leftovers can be stored for up to 7 days in the refrigerator.
• This pumpkin bread with chocolate chips can be frozen. Just wrap in tinfoil, store in an airtight bag, and freeze for up to 3 months. When ready to thaw, remove from the freezer and place in the refrigerator overnight, then bring to room temperature.

Total time: 1 hour, 25 minutes | Prep time: 15 minutes | Servings: 8 slices

Ingredients

1 3/4 cups all-purpose flour (divided into 1 1/2 cups and 1/4 cup)
1 teaspoon baking soda
2 teaspoons ground cinnamon
1 teaspoon pumpkin pie spice
1/2 teaspoon salt
2 eggs
3/4 cup granulated sugar
1/2 cup light brown sugar
1 1/2 cups pumpkin puree
1/2 cup vegetable oil
1/2 teaspoon vanilla extract
1/4 cup milk
1 cup semi-sweet chocolate chips (plus more to sprinkle on top)

Instructions

1. Preheat oven to 350°F.
2. Spray a 9”x5” loaf pan with nonstick cooking spray.
3. In a large mixing bowl, whisk together 1 1/2 cups flour, baking soda, pumpkin pie spice, cinnamon, and salt.
4. In a medium mixing bowl, whisk the eggs, sugar, and brown sugar until combined. Add the pumpkin puree, oil, vanilla extract, and milk. Whisk until all ingredients are combined.
5. Add the pumpkin mixture to the flour mixture. Stir with a rubber spatula until just combined.
6. In a small bowl, add the remaining 1/4 cup of flour. Toss in the chocolate chips until covered in flour.
7. Add the coated chocolate chips to the pumpkin batter and stir to combine. Do not over mix.
8. Pour the batter into the pan. Sprinkle a few extra mini chocolate chips on top, if desired.
9. Bake for 65-75 minutes, or until a toothpick inserted into the center comes out clean.
10. Remove pan from oven and let cool while in the pan on a wire rack.
11. Slice and serve!

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